Potjie No: 6
Cooking Time: 3 hours
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3-4 pork shanks, cleaned and sawn into pieces
50-75 ml cooking oil
7 ml salt
3 ml pepper
3-4 cloves garlic
3 pieces root ginger or 5 ml powdered ginger
250 ml dry white wine
250 ml meat stock vegetables in season (whole small potatoes, baby carrots, baby marrows, cauliflower, beans, etc.)
Whole pickling onions
500 ml cake flour
10 ml baking powder 2 ml salt
2 ml onion salt
5 ml dried parsley 250 ml milk
Heat oil in potjie, add meat and turn to seal.
Heat remaining ingredients, except vegetables, in a smaller potjie and pour over meat. Simmer over medium heat for about 2 hours.
Prepare dumplings 30 minutes prior to serving:
Sift all dry ingredients together.
Beat milk and egg together.
Add to dry ingredients and mix well.
Allow to stand for about 20 minutes before cooking.
Add vegetables to potjie and simmer for a further 20 minutes.
Add dumplings by the spoonful, replace lid and simmer for a further 10-12 minutes. Do not remove lid until cooking is complete.