Spiced Pork and Rice Potjie

Potjie No: 3
Serves: 4
Cooking Time: 2 hours
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500 g boneless lean thick rib of pork, cubed
15 ml cooking oil
1 medium onion, chopped
1 clove garlic, chopped
15 ml chopped root ginger
30 ml mild curry powder
1 whole clove
1 bay leaf
4 cardamom pods
5 ml crushed coriander seeds
1 stick cinnamon
250 ml uncooked rice
1 x 410 g can pineapple rings
400 ml meat stock
30 ml wine vinegar
5-7 ml salt

Heat cooking oil, add meat and brown.
Add onion, garlic and ginger and sauté until onion is transparent.
Add curry powder and remaining spices and fry for about 2 minutes.
Remove meat or use a clean potjie.
Place half the rice into bottom of potjie and arrange half the meat on top.
Add another layer of rice and meat.
Drain pineapple, reserving juice.
Arrange pineapple rings on top of meat.
Heat pineapple juice, stock, vinegar and salt in smaller potjie and pour over meat and rice.
Cover with lid and simmer for 1.5 – 2 hours or until meat is cooked and liquid has been absorbed by rice.
Serve with braaied bananas and chutney.

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