Used a #4 pot. Used 3.5kg of pork-roast. Same fluids. Added about 1kg butternut chunks, 20min before the 2hours ran out. I got compliments all round for making this pot. Very tasty and flavorable pot – Christo

Potjie No: 2 Pot guide
Serves: 6
Cooking Time: 2 hours
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Ingredients

2 kg leg of pork, cubed
1 large pineapple, peeled and sliced
1 large cooking apple, peeled and sliced
15 ml butter
2 large onions, sliced
1 green pepper, sliced
10 ml finely mixed spices
125 ml brown vinegar
60 ml Maizena (cornflour)
60 ml brown sugar
60 ml red wine
25ml Worcestershire sauce
250 ml boiling water
Salt and pepper to taste

Method

• Melt the butter in the pot and brown the onions and green peppers until soft.
• Remove and brown the meat.
• Sprinkle the spices, salt and pepper over the meat.
• Place the pineapple on top of the meat, then the apple and then the onion and green pepper mix.
• Mix the rest of the ingredients and pour over the potjie.
• Cover with the lid and allow the pot to simmer for approximately 2 hours.

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Ingredients
1 kg pork thick rib chops
15 ml butter
15 ml cooking oil
1 onion, chopped
500 g sweet potatoes, peeled and sliced
2 green apples, cored, peeled, and sliced
15 ml honey or brown sugar (optional)
2 whole cloves
2 sticks cinnamon
1 piece lemon peel
250 ml dry white wine
250 ml meat stock
30-50 ml lemon juice
7 ml salt
Pepper to taste

Method
Remove rind and excess fat from chops and cut meat into smaller pieces.
Heat butter and oil in potjie.
Add meat a few pieces at a time and brown.
Pour off excess oil.
Add onion and sauté gently until transparent.
Remove meat and onion and set aside.
Arrange half the sweet potatoes in bottom of potjie, follow with half the meat and onion and half the apple.
Repeat with remaining sweet potato, meat, onion and apple.
Heat remaining ingredients in a smaller potjie and pour over meat.
Cover with lid and simmer very slowly for 1.5 – 2 hours or until meat is tender.
Remove whole spices. трахать в жопу

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Ingredients
2 large onions (sliced)
2 stalks celery (sliced)
3 cloves garlic (crushed)
15ml oil
8 chicken thighs
Salt and pepper to taste
5 large sweet potatoes (skinned and sliced into rings)
8 carrots (scraped and thickly sliced)
200 g dried apricots (optional)
250 ml white wine
10 ml soy sauce
75 ml soft brown sugar
75 ml tomato sauce or mustard
10 ml basil

Method
Sauté the onion, celery and garlic in a little oil until soft.
Season the chicken thighs with salt and pepper, add and fry until brown.
Arrange the vegetables in layers on top of the meat and end with a layer of apricots if using.
Blend the white wine, soy sauce, brown sugar, tomato sauce and basil and pour over the dish.
Cover, reduce the heat and simmer till the chicken and vegetables are tender and done.
Do not stir the potjie, just scrape the bottom of the pot every now and then with a spatula to ensure that the food does not stick.
Season to taste with salt and pepper.

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