RECIPE
Recipe by SA Pork l Prep time: 15 minutes l Cooking time: 40 minutes
Ingredients
For the potjie
• 600g high-quality pork neck bones
• 1 / 3 cup all-purpose flour
• 2 tablespoons high-heat cooking oil( like grape seed or avocado oil)
• 1 large yellow onion, finely diced
• 400g fresh mixed vegetables( carrots, peas, bell peppers)
• 1 packet hearty stew mix combined with 2 cups of water( or substitute mix with brown onion soup powder)
• ½ cup tangy chutney
• salt and freshly ground black pepper to season
For the dumplings
• 2 cups wholewheat flour
• 4 teaspoons baking pwd
• 1 teaspoon sea salt
• 1 cup full-fat milk
Method
1. Start by placing your potjie over the fire once the flames subside and the coals glow. Add oil and finely diced onion to the potjie. Sauté until golden brown, season with salt and pepper, then set aside half of the sautéed onions.
2. Dust pork bones with flour. Add them to the potjie and sear until a rich brown crust forms. This serves to deepen the stew’ s flavour profile.
3. Return the set-aside onions to the pot, along with mixed vegetables and stew mix. Stir to coat all ingredients evenly.
4. Introduce the tangy chutney for a sweet-sour note. Cover the potjie and let it gently simmer for around 30 minutes.
5. For the dumplings: sift whole wheat flour, baking powder, and salt into a bowl for the dumplings. Gradually add milk, stirring until a spoon-scoopable consistency forms. Allow the batter to rest briefly. 6. As the stew thickens, drop spoonfuls of dumpling batter into the top. Ensure enough space between dumplings for expansion. Cover and let it simmer for around 10 more minutes until the dumplings rise and cook through.
7. Serve your pork potjie hot. You can choose to garnish it with fresh herbs, and then delight in the harmonious blend of traditional flavours and contemporary ease.
92 INBOUND SA / MAY 2026