Creamy Potato and Pork Potjie

Potjie No: 3
Serves: 6-8
Cooking Time: 2 hours
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250 g rindless bacon, coarsely chopped
6 spring onions, chopped or 1 large onion, chopped
4 cloves garlic, crushed
500 g pork belly, sliced
500 g pork short ribs, sawn into portions
1 kg potatoes, peeled and sliced
10 ml salt
Freshly ground black pepper to taste
250 ml meat or chicken stock
250 ml thin cream
1 sprig fresh thyme or 5 ml dried
1 piece celery stalk
1 bay leaf

Fry bacon until crisp.
Add onion and garlic and sauté until transparent.
Remove onion mixture from potjie and set aside.
Add meat a few pieces at a time and brown.
Remove meat and set aside.
Arrange ingredients in potjie in the following layers: half the potato, then half the bacon and onion mixture and finally the pork belly.
Repeat these layers, ending with a layer of ribs.
Sprinkle each layer with a little salt and pepper, stock and cream.
Tie the thyme, celery and bay leaf together to make bouquet garni and place on top.
If using dried thyme, sprinkle on top.
Cover with lid and simmer slowly for 1.5 – 2 hours or until meat and potatoes are tender.
Remove bouquet garni.

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