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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.


  • 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
  • 20ml Butter
  • 20ml Cooking oil
  • 15ml Cake flour
  • 250-300ml Beef stock
  • 125ml Red wine
  • Salt to taste
  • 5ml Black pepper
  • 5ml Maizena (cornflour)
  • Freshly chopped parsley for garnish

  • Cut a lengthwise groove in each fillet and open carefully Fill 10 of the 'pruimedante' with an oyster and arrange the filled 'pruimedante' (prunes) in the groove of one of the fillets
  • Cover with the other fillet and bind the two fillets tightly with a piece of string
  • Heat the butter and oil and braai the meat until brown
  • Sprinkle the cake flour over the fillets and brown for another 2 minutes
  • Add the stock and the red wine and stir the sauce with a wooden spoon until smooth
  • Season the meat with the salt and pepper and cover with the lid and allow the Potjie to simmer slowly for 1 hour
  • Remove the string from the meat and cut in slices but keep the pieces against each other
  • 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
  • Thicken the sauce with the maizena (cornflour) (mixed in a little water) if needed
  • Garnish with the parsley before serving
Serves 6-8

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