Potjie No: 1 and 3
Serves: 6
Cooking Time: 2.5 hours
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Ingredients
15 ml cooking oil
15 ml butter
2 large onions, chopped
2 cloves garlic, chopped
2 pork shanks (about 1 kg)
3 quinces
250 ml meat stock
250 ml dry white wine
15 ml wine vinegar or lemon juice
2 whole cloves
Pinch of grated nutmeg
5 ml ground coriander
15 ml brown sugar, golden syrup or honey (optional)
5-7 ml salt
Freshly ground black pepper to taste
Method
Heat butter and oil in larger potjie.
Add onion and garlic and sauté lightly until transparent.
Remove and set aside.
Arrange a layer of meat on bottom of pot and follow with half the onion and garlic mixture.
Wash quinces and rub fine hairs off with a rough cloth, then core and cut into wedges. Arrange half the quince on top of meat.
Repeat layers of meat, onion and quince.
Heat remaining ingredients in smaller potjie and pour over meat and quince in larger pot.
Cover with lid and simmer slowly for 2 – 2.5 hours or until meat is tender.
Add more stock if necessary.
