Pork Fillet Potjie

Print Recipe
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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2016-10-17T14:13:46+01:00

Nick de Klerk, Johannesburg

-Thank you for your kind comment! - Lo

"Great machine, it pays itself off in 2 batches and is just as good as any I have ever had from a butcher....."

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2017-10-12T16:06:23+01:00
I was delighted that such a compact gadget could produce biltong in a hygienic environment and to my own particular taste so quickly! I enjoy dry, spicy and fat free biltong which was ready in four days! The one thing I did notice was that the meat must be correctly cut (much like steak). Great biltong maker which will be enjoyed by us on a regular basis.

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2017-10-16T09:27:12+01:00

John Renwick England

Dear Biltong Team, Yesterday afternoon, after three days, I tested my first batch. Brilliant!! The texture was just how I like it. Not too dry. My girlfriend had never tasted biltong but she'd listened to me raving on about it for years. She was most impressed. Just waiting now to hear how my son's first batch is going! This is the first time I've had biltong since 1986 so you can imagine how pleased I am! Thought I'd died and gone to heaven! Best regards to all the Biltong Team,

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2017-10-16T09:34:58+01:00

Richard Rust, England

Dear Biltongmakers, I would like to congratulate you on a fabulous product. I received a biltongmaker a while ago for my birthday and, to be honest, it has not been switched off since then. I have tried Springbok, Beef, Kudu and even Kangaroo and have to say that is was amazing. Neighbours, friends and family can`t seem to get enough. Thank you very much.

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2017-10-16T09:47:21+01:00

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2017-10-16T10:03:55+01:00

Mark Zetzer Melbourne, Australia

Hi Lo, Just to let you know that my last lot of "billies" went down like a house on fire! I have subsequently received orders from at least 6 friends and each wants 2 kilos!!!
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