Recipe courtesy of Paul van Niekerk
This is a very easy recipe with minimal ingredients and ideal for the camping potjie and something different.
- 1 x 2-2.5kg deboned pork neck
- 1 x 250 ml Red Wine
- 1 x 250 ml Wellington’s Sweet Chilli Sauce
- 1 x 250 ml Jimmy’s Steakhouse Sauce
- 1 x 250 ml Cream (Optional)
Take the whole pork neck and cut it open like a Z.
Cover with some Jimmy’s Steakhouse Sauce and leave in the fridge overnight to marinade.
Over a fire first braai the whole neck until nice and golden brown on the outside.
Now cut the neck into strips across the grain of the meat.
Place in your favourite portjie and now add the Red Wine, Jimmy’s Steakhouse Sauce and the Wellington’s Sweet Chilli Sauce and half a cup of water to the potjie.
Cook in the sauce for about 1.5 hours. Let it cool of a bit and then add the cream (Optional) and bring slowly to the boil and simmer until the sauce is the required thickness.
Service with some mash potatoes and stir fry veggies or with hot dog rolls.