Potjie

• 600g high-quality pork neck bones
• 1/3 cup all-purpose flour
• 2 tbsp high-heat cooking oil (like grape seed or avocado oil)
• 1 large yellow onion, finely diced
• 400g fresh mixed vegetables (carrots, peas, bell peppers)
• 1 packet hearty stew mix combined with 2 cups of water (or substitute with brown onion soup powder)
• 1/2 cup tangy chutney
• Salt and fresh ground black pepper to season

Dumplings

• 2 cups whole wheat flour
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 1 cup full-fat milk

Potjie/Stew:

Start by placing your Potjie over the fire once the flames subside and the coals glow. Add oil and finely diced onion to the Potjie. Sauté until golden brown, season with salt and pepper, then set aside half of the sautéed onions.

Dust pork bones with flour. Add them to the Potjie and sear until a rich brown crust forms. This deepens the stew’s flavour profile.

Return the set-aside onions to the pot, along with mixed vegetables and stew mix. Stir to coat all ingredients evenly.

Dumplings:

Sift whole wheat flour, baking powder, and salt into a bowl for the dumplings. Gradually add milk, stirring until a spoon-scoopable consistency forms. Allow the batter to rest briefly.

As the stew thickens, drop spoonfuls of dumpling batter atop. Ensure enough space between dumplings for expansion. Cover and let it simmer for 10 more minutes until the dumplings rise and cook through.

Serve your Pork Potjie hot, optionally garnished with fresh herbs, and delight in the harmonious blend of traditional flavours and contemporary ease.

Key resource

SA Pork: https://saPork.co.za/