Potjie No: 2 or 3
Cooking Time: 2.5 hours
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4 rashers rindless bacon, cut into pieces
1 kg boneless thick rib of pork, cubed
2 medium onions, chopped
2 large carrots, sliced
2 stalks celery, chopped
350 ml beer
125 ml meat stock
1 bay leaf
5 ml salt
Freshly ground black pepper to taste
5 ml grated lemon rind
15 ml lemon juice
250 ml fresh or frozen peas
4 slices bread (white, whole-wheat or French)
60 g soft butter
15 ml prepared French mustard
Fry bacon in potjie until crisp.
Remove and set aside.
Add meat a few pieces at a time and brown.
Add onion and sauté until transparent.
Add carrots and celery and sauté lightly.
Heat beer, stock, bay leaf and seasoning in a smaller potjie and add to meat.
Cover with lid and simmer for 1.5 – 2 hours or until meat is tender.
Season with lemon rind and juice.
Add peas and simmer a further 5 minutes.
Meanwhile, blend butter and mustard together and spread on bread. (Cut large slices in half but leave French bread slices whole).
Place butter-side up on top of meat.
Replace lid and simmer for another 10 minutes until the pan juices have soaked into the bread.
Do not stir.