Ingredients with Measurements:
- 1 kg pork shoulder, cubed
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- 2 cups apple cider
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 potatoes, peeled and cubed
- 4 carrots, peeled and sliced
- 2 apples, peeled and cubed
- Salt and pepper to taste
Special equipment needed:
- Cast iron potjie pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil and butter in the potjie pot over medium heat.
2. Add the onions and garlic and sauté until softened.
3. Add the pork and brown on all sides.
4. Sprinkle the flour over the pork and stir to coat.
5. Pour in the beef broth and apple cider.
6. Add the bay leaves, thyme, and rosemary.
7. Bring to a boil, then reduce heat to low and simmer for 1 hour.
8. Add the potatoes, carrots, and apples.
9. Season with salt and pepper to taste.
10. Cover the potjie pot with its lid and simmer for another hour or until the pork and vegetables are tender.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or lamb shoulder.
- Apple cider can be substituted with apple juice or white wine.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Carrots can be substituted with parsnips or turnips.
- Apples can be substituted with pears or dried apricots.
Variations:
- Add 1 cup of frozen peas or green beans during the last 10 minutes of cooking.
- Substitute the dried herbs with fresh herbs such as thyme, rosemary, and sage.
- Add 1 cup of chopped kale or spinach for added nutrition.
Tips and tricks:
- Brown the pork in batches to avoid overcrowding the potjie pot.
- Use a wooden spoon to stir the potjie pot to avoid scratching the surface.
- Adjust the seasoning to your taste by adding more salt and pepper if needed.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a potjie pot over low heat until heated through.
Presentation ideas:
Serve the potjiekos in the potjie pot on a wooden board with a ladle and bowls for serving.
Garnishes:
Sprinkle chopped parsley or chives over the potjiekos before serving.
Pairings:
Serve with a crusty bread or rice.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables
- Braaied corn on the cob
Troubleshooting advice:
- If the potjiekos is too thin, simmer uncovered until it thickens.
- If the potjiekos is too thick, add more beef broth or apple cider.
Food safety advice:
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Potjiekos is a traditional South African dish that originated from the Dutch settlers who brought the cast iron potjie pot to the country in the 17th century.
Flavor profiles:
The pork and apple potjiekos has a savory and slightly sweet flavor from the pork, vegetables, and apples. The herbs add a subtle earthy flavor.
Serving suggestions:
Serve the potjiekos with a glass of red wine or a cold beer.
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Region: South African