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.
Dust pork bones with flour. Add them to the Potjie and sear until a rich brown crust forms. This deepens the stew’s flavour profile.
Return the set-aside onions to the pot, along with mixed vegetables and stew mix. Stir to coat all ingredients evenly.
Introduce the chutney for a sweet-tangy note. Cover the Potjie and let it gently simmer for about 30 minutes.
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.
As the stew thickens, drop spoonfuls of dumpling batter atop. Ensure enough space between dumplings for expansion. Cover and let it simmer for 10 more minutes until the dumplings rise and cook through.
Serve your Pork Potjie hot, optionally garnished with fresh herbs, and delight in the harmonious blend of traditional flavours and contemporary ease.
