03 August 2016

Pork and Mustard Bread Potjie Recipe

This was one of the most unique potjie recipes we’ve ever come across. And we learned some valuable lessons. Like, don’t try this with Eisbein. Fatty globular mess of crap that we had to haul out at the end. Pork rib or Pork neck = rocking.

The flavour was incredible - and that mustard bread - genius! The lads and lasses at Potjiekos World really know what they’re talking about.

The recipe called for peas. We didn’t try those because someone in the cooking party was a big pea wimp. But we reckon peas would be an awesome addition. We also upped on the lemon and tweaked some stuff about the bread.

Pork and Mustard Bread Potjie Recipe

  • 4 rashers rindless bacon, cut into pieces
  • 1 kg boneless thick rib of pork, cubed
  • 2 medium onions, chopped
  • 2 large carrots, sliced
  • 2 stalks celery, chopped
  • 350 ml beer
  • 125 ml meat stock
  • 1 bay leaf
  • 5 ml salt
  • Freshly ground black pepper to taste
  • Rind from ¾ of a lemon
  • 30 ml lemon juice
  • 250 ml fresh or frozen peas
  • MUSTARD BREAD
  • 10 chunky slices of french loaf
  • Butter
  • Full jar of prepared French mustard (Dijon, even Hot English works)

1  Fry bacon in potjie until crisp. Add meat a few pieces at a time and brown.

2  Add onion and sauté until transparent. Add carrots and celery and sauté lightly.

3  Add beer, stock, bay leaf and seasoning. Cover with lid and simmer for 1.5 – 2 hours or until meat is tender.

4  Season with lemon rind and juice. Add peas and simmer a further 5 minutes.

5  Meanwhile, blend butter and mustard together and spread on bread. Place butter-side up on top of meat. Replace lid and simmer for another 10 minutes until the juices have soaked into the bread.

6.  Do NOT stir

Serves: 6. Cooking Time: 2.5 to 3 hours. WARNING: Mustard Bread will dazzle friends and woo ladies.

Recipe Credit to PotjiekosWorld. Visit them, they’re rad.