Pork neck curry

Total Time: 1 hour 15 minutes

Prep Time: 15 Minutes

Cook Time: 60 Minutes

Servings: 4 People

Suitable For: Rainy days at home

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Easy on the budget and deliciously simple to make, this potjie is guaranteed to get polished off every time. Ready in under an hour, it delivers an unbeatable ratio of flavour to effort!

Ingredients

8 Pork neck chops

1 Lemon (juice)

1 tot of oil or butter

2 Onions

4 Cloves of garlic (chopped)

ginger, equal in volume to the garlic (grated)

2 tots of medium curry powder

2 tots of apricot jam

2 tots tomato paste (or a 50 g sachet)

1/2 tot salt

2 cups of water

1 cup of cream

Instructions

Cut each pork neck chop in half, throw them in a bowl, and squeeze the lemon juice over them. Toss around to distribute the lemon juice evenly.
Heat the oil in your Megamaster Potjie and sauté the onions for about 4 minutes.
Now add the garlic, ginger, and curry powder, and toss together for a minute.
Add the pork chops and fry in the potjie until all of them have a bit of colour.
Add the apricot jam, tomato paste and salt, and stir in.
Now pour in some of the water and use it to scrape all the sticky bits on the bottom of the potjie. Once you’re satisfied with your efforts, add the rest of the water, and mix it in.
Heat the potjie to a simmer and close the lid. After 20 minutes, remove the lid and let it continue to simmer until half of the liquid has reduced and evaporated.
Stir in the cream and let it continue to simmer until half of the liquid has reduced again. Practically speaking, let the potjie boil without the lid until you are happy with the consistency of the sauce.
Remove the potjie from the fire and serve with basmati rice, yogurt and chopped cucumber, tomato, and onion.