Winelands Pork

Pork Fillet Pot

  • 1,5kg pork belly, cut into cubes
  • 20ml olive oil
  • 2 large onions, chopped
  • 3 garlic cloves, crushed
  • 300ml cider
  • 300 – 400ml meat/veg stock
  • 6 potatoes, peeled and quartered
  • 6 carrots, peeled and sliced
  • 300ml green beans, cut into pieces
  • 1 packet brown onion soup powder250g rindless bacon, coarsely chopped
  • 1 large onion, chopped
  • 4 cloves garlic, crushed
  • 1kg pork fillet, sliced
  • 1 kg potatoes, peeled and sliced
  • 10ml salt
  • Freshly ground black pepper to taste
  • 250ml meat or chicken stock
  • 250ml cream
  • 5ml thyme
  • 1 celery stalk

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 half the pork. Repeat layers.

Sprinkle each layer with a little salt and pepper, stock and cream.

Place thyme and celery on top. Cover with lid and simmer softly for 1½ to 2 hours or until meat and potatoes are tender.