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Ingredients (serves 4)
- 8 pork neck chops 1 lemon (juice)
- 1 tot oil or butter
- 2 onions
- 4 cloves garlic (chopped)
- ginger, equal in volume to
- the garlic (grated)
- 2 tots medium curry powder
- 2 tots apricot jam
- 2 tots tomato paste (or a 50 g sachet)
- 1?2 tot salt
- 2 cups of water
- 1 cup cream
- Cut each pork neck chop in half, throw them in a bowl, and squeeze the lemon juice over them. Toss around to distribute the lemon juice evenly.
- Heat the oil in your potjie and fry the onions for about 4 minutes.
- Now add the garlic, ginger and curry powder, and toss together for a minute.
- Add the pork chops and fry in the potjie until all of them have a bit of colour.
- Add the apricot jam, tomato paste and salt, and stir in.
- Now pour in some of the water and use it to scrape loose all the sticky bits on the bottom of the potjie. Once you’re satisfied with your efforts, add the rest of the water and mix it in.
- Heat the potjie to a simmer and close the lid. After 20 minutes, remove the lid and let it continue to simmer until half of the liquid has reduced and evaporated.
- Stir in the cream and let it continue to simmer until half of the liquid has reduced again. Practically speaking, let the potjie boil without the lid until you are happy with the consistency of the sauce.
- Remove the potjie from the fire and serve with basmati rice, yogurt and chopped cucumber, tomato and onion.
This recipe also works well with chicken. Use a pack of 4 thighs and 4 drumsticks, pull off and discard their skins, drizzle with the lemon juice, and continue from step 2.
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