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.
  • 2 Pork filletsapprox 700g each
  • 20 Large seedless ‘pruimedante’(prunes)
  • 10 Smoked oysters
  • 12 Baby onions
  • 5 Celery stickssliced
  • 12 Baby potatoespeeled
  • 20ml butter
  • 20ml cooking oil
  • 15ml cake flour
  • 250-300ml beef stock
  • 125ml red wine
  • Saltto taste
  • 5ml Black pepper
  • 5ml Maizena(cornflour)
  • Freshly chopped parsleyfor garnish
  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