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Pork Fillet Potjie
This lovely Potjie won a third prize in the Huisgenoot's Potjiekos competition. It's a winner when served with dumplings and is enough for 6-8 people when a size 4 Potjie is used.
Servings
Ingredients
  • 2 Pork fillets approx 700g each
  • 20 Large seedless 'pruimedante' (prunes)
  • 10 Smoked oysters
  • 12 Baby onions
  • 5 Celery sticks sliced
  • 12 Baby potatoes peeled
  • 20 ml butter
  • 20 ml cooking oil
  • 15 ml cake flour
  • 250-300 ml beef stock
  • 125 ml red wine
  • Salt to taste
  • 5 ml Black pepper
  • 5 ml Maizena (cornflour)
  • Freshly chopped parsley for garnish
Servings
Ingredients
  • 2 Pork fillets approx 700g each
  • 20 Large seedless 'pruimedante' (prunes)
  • 10 Smoked oysters
  • 12 Baby onions
  • 5 Celery sticks sliced
  • 12 Baby potatoes peeled
  • 20 ml butter
  • 20 ml cooking oil
  • 15 ml cake flour
  • 250-300 ml beef stock
  • 125 ml red wine
  • Salt to taste
  • 5 ml Black pepper
  • 5 ml Maizena (cornflour)
  • Freshly chopped parsley for garnish
Instructions
  1. Cut a lengthwise groove in each fillet and open carefully Fill 10 of the 'pruimedante' with an oyster and arrange the filled 'pruimedante' in the groove of one of the fillets
  2. Cover with the other fillet and bind the two fillets tightly with a piece of string
  3. Heat the butter and oil and braai the meat until brown
  4. Sprinkle the cake flour over the fillets and brown for another 2 minutes
  5. Add the stock and the red wine and stir the sauce with a wooden spoon until smooth
  6. Season the meat with the salt and pepper and cover with the lid and allow the Potjie to simmer slowly for 1 hour
  7. Remove the string from the meat and cut in slices but keep the pieces against each other
  8. Pack the veggies around the meat in the pot, add the remaining 'pruimedante' and add a little of the stock, if necessary, and allow the Potjie to simmer until the veggies are done
  9. Thicken the sauce with the maizena (cornflour) (mixed in a little water) if needed
  10. Garnish with the parsley before serving
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