1,5kg pork belly, cut into cubes
20ml olive oil
2 large onions, chopped
3 garlic cloves, crushed
300 – 400ml meat/veg stock
6 potatoes, peeled and quartered
6 carrots, peeled and sliced
300ml green beans, cut into pieces
1 packet brown onion soup powder250g rindless bacon, coarsely chopped
1 large onion, chopped
4 cloves garlic, crushed
1kg pork fillet, sliced
1 kg potatoes, peeled and sliced
Freshly ground black pepper to taste
250ml meat or chicken stock
1 celery stalk
Fry bacon until crisp. Add onion and garlic and sauté until transparent. Remove onion mixture from potjie and set aside. Add meat a few pieces at a time and brown. Remove meat and set aside.
Arrange ingredients in potjie in the following layers: half the potato, then half the bacon and onion mixture and half the pork. Repeat layers.
Sprinkle each layer with a little salt and pepper, stock and cream.
Place thyme and celery on top. Cover with lid and simmer softly for 1½ to 2 hours or until meat and potatoes are tender.