Braai etiket...

[Captain Fastbastard Mayhem]

my preferred potjie cut is short rib. MMMMMMMM

[Captain Fastbastard Mayhem]

https://www.perfickpork.co.uk/perfick-pork-blog/cook-pork-belly-bbq

[Shebeen]

That's something I want to learn how to do.... a potjie. I'm sort of sorted when it comes to braai'ing, but I must learn how to do a potjie.

My understanding is the best way to master potjie is using the moerby recipe boek and a bit of practice. 

 

[Pieter1]

 

Yummmmmmmmm

JISLIAAK!!

[deanbean]

For pork belly the best advice I was given is to cut the skin off and do it separately in a hot weber/oven, splash water on the skin when its hot to get the properly crispy. After the pork belly is done put lots of chilli jam on the top and replace the crispy skin.

 

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Edited August 14, 2017 by deanbean

[Captain Fastbastard Mayhem]

For pork belly the best advice I was given is to cut the skin off and do it separately in a hot weber/oven, splash water on the skin when its hot to get the properly crispy. After the pork belly is done put lots of chilli jam on the top and replace the crispy skin.

 

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I've started doing that recently. Well, without the chilli jam, but that sounds YUM!

[deanbean]

I've started doing that recently. Well, without the chilli jam, but that sounds YUM!

It gives me a chance to use my latest purchase, an Opinel 15cm Slim filleting knife [emoji1][emoji2]

 

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[Letum911]

For pork belly the best advice I was given is to cut the skin off and do it separately in a hot weber/oven, splash water on the skin when its hot to get the properly crispy. After the pork belly is done put lots of chilli jam on the top and replace the crispy skin.

 

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When do you splash the water on the skin?

[deanbean]

When do you splash the water on the skin?

When it's cooking, flick water onto the skin a few times. This helps it to go crispy.

 

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[Letum911]

When it's cooking, flick water onto the skin a few times. This helps it to go crispy.

 

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Ahhh ok awesome thanx. Will give it a go over the weekend.

 

Does removing the skin shorten the cooking period? My idea is to do the meat in the weber and the skin in the oven. 

[Rachmaninoff]

When it's cooking, flick water onto the skin a few times. This helps it to go crispy.

 

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I'm curious, do you know the science behind this? Not saying the water doesn't help in the crisping process, just weird as the most successful recipes I've tried all entailed packing coarse salt onto the scored skin for a good few hours prior to cooking (and in some cases even cooking it with the salt).

Edited August 14, 2017 by Rachmaninoff

[Captain Fastbastard Mayhem]

I'm curious, do you know the science behind this? Not saying the water doesn't help in the crisping process, just weird as the most successful recipes I've tried all entailed packing coarse salt onto the scored skin for a good few hours prior to cooking (and in some cases even cooking it with the salt).

I'd imagine it's the water reacting with the fat and the resulting sudden increase in temp in those areas

 

Like when you accidentally spill s drop of water in an oiled pan.

[Captain Fastbastard Mayhem]

Ahhh ok awesome thanx. Will give it a go over the weekend.

 

Does removing the skin shorten the cooking period? My idea is to do the meat in the weber and the skin in the oven.

Allows it to dehydrate faster and more evenly

[Rachmaninoff]

I'd imagine it's the water reacting with the fat and the resulting sudden increase in temp in those areas

 

Like when you accidentally spill s drop of water in an oiled pan.

Yeah, I buy that reasoning. Cheers!

[deanbean]

Ahhh ok awesome thanx. Will give it a go over the weekend.

 

Does removing the skin shorten the cooking period? My idea is to do the meat in the weber and the skin in the oven.

I have no idea, but it makes it easier to crisp the skin

I'm curious, do you know the science behind this? Not saying the water doesn't help in the crisping process, just weird as the most successful recipes I've tried all entailed packing coarse salt onto the scored skin for a good few hours prior to cooking (and in some cases even cooking it with the salt).

No idea, my mother's recipe, and ultimately my grandmothers

 

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[Albatross]

Ooooh that is definitely a skill worth learning!! 

 

My basic recipe (this is subject to personal preferences) which feeds about 8 people:

Size 4 pot, low- medium heat

Brown 4-5 roughly chopped onions, I like mine in slithers the length of the onion about 2cm wide.

If you are using lamb chops/neck chops I prefer browning it over the open fire (braai style) and seasoned with salt and pepper, then add to the pot.

Add 1 bottle of dry red wine, open a second and poor a glass for yourself.

Once the pot starts simmering start stirring every half a glass of wine, or 15-20 minutes.

Let 3.5hours pass with the pot simmering nicely. 

By this time you should be well seasoned, and not handling sharp objects anymore so it is suggested that you pre-cut the vegetables.

Add the sliced potatoes (or baby potatos if you are using those), let the pot cook for another 30 minutes. If the sauce does not cover the potatoes you can add some water to cover it all.

Dissolve 1 tablespoon of mezina (or whatever the spelling is) together with a packet of brown onion soup with about 300ml of water

Add the balance of the veggies, mushrooms, baby marrows, patty-pans, and carrots. Cook for another 30 mins

Start the rice on the stove, and add some bread dough you bought from SPAR and rolled in balls on top of the potjie (on top of the veggies).

The top of the veggies should just be covered in fluid at this time.

Once the rice is done so is the dumplings.

 

PS. Once you start adding the veggies DO NOT STIR!!! I however give the pot a good stir before I add the dough..

 

PSS. All times above are just indications and subject to change depending on wine levels.

Did someone say DUMPLINGS 

 

We only use this for dumplings