This Creamy Pork and Tarragon Potjie takes humble ingredients like halved pork ribs and elevates them into something extraordinary. By marinating the pork in bright lemon and woody herbs beforehand, the meat stands up beautifully to the rich, creamy tarragon sauce added at the very end.
Ingredients
The Lemon-Herb Marinade
- 1 Lemon (zest and juice)
- 3-4 tbsp Olive oil
- 3 cloves Garlic, smashed
- Fresh thyme and rosemary sprigs, bruised
- 2 tsp freshly ground black peppercorns
The Base & Meat
- 2kg Halved lean pork ribs
- 2 Onions, roughly chopped
- 3 Carrots, finely diced
- 2 Leeks, sliced (white and light green parts)
- 2 sticks Celery, sliced
- 3 cloves Garlic, minced
- Cooking oil, butter or lard
The Layers
- 4-5 Potatoes, peeled and quartered
- 1 Red pepper, cut into chunks
- 2 Courgettes, thickly sliced
- 500g Mushrooms, whole or halved
- 500ml Chicken stock
- Fresh thyme and rosemary sprigs
The Tarragon Cream Finish
- 250ml Fresh cream
- 2 large handfuls Fresh tarragon, roughly chopped
- 1 Lemon zest
- 1 Lemon, juiced
- 2 Tbsp Dijon mustard
- Salt and black pepper to taste
The Method
1.Marinate the ribs:2 to 12 hours before cooking.
Toss the halved ribs with the olive oil, smashed garlic, bruised herbs, lemon juice, lemon zest, and black pepper. Cover and leave in the fridge. Hold off on adding salt until just before cooking to keep the meat juicy.
2.Prepare the coals:The two-fire system.
Build a large fire to the side to generate a continuous supply of hot coals. Drag a thick bed of glowing coals to your cooking area to heat the cast-iron potjie.
3.Sear the pork:
Wipe the excess marinade and pieces of garlic off the ribs so they don’t burn. Season the meat with salt. Add a splash of oil to the hot potjie and brown the ribs well in batches. Remove and set aside.
4.Sauté the aromatics:Medium heat.
Scrape away about half the coals. In the rendered pork fat, add the onions, diced carrots, leeks, and celery. Cook for 5-7 minutes until softened and sweet. Stir in the minced garlic for one minute.
5.Incorporate the potatoes:The first fold.
Return the browned ribs to the pot. Add the quartered potatoes and tuck the fresh thyme and rosemary sprigs in. Instead of strictly layering, give the pot a gentle fold from the bottom up. This nestles the potatoes and meat together so they can cook directly in the savory juices.
6.Simmer the potjie:Low heat for 1.5 to 2 hours.
Pour in enough stock so there is a good amount of liquid for everything to cook in, but do not completely drown the ingredients. Cover with the lid. Drag almost all the coals away, leaving just 3 or 4 underneath to maintain a gentle, rhythmic bubbling. Place a couple of coals on the lid for an oven effect.
7.Add the red peppers:30 minutes remaining.
Once the potatoes are starting to soften but aren’t quite done, add the chunky red peppers to the top of the pot. Replace the lid and let them steam for 10 minutes.
8.Add courgettes and mushrooms:20 minutes remaining.
Add the sliced courgettes and mushrooms on top of the peppers. Replace the lid and let the pot simmer for another 15-20 minutes until all the vegetables are perfectly tender.
9.The creamy finish & final fold:Remove from direct heat.
Whisk together the cream, chopped tarragon, lemon zest, a squeeze of lemon juice, and Dijon mustard. Scrape all remaining coals away from the bottom of the pot. Pour the cream mixture over the top, and give the pot its second and final gentle fold, bringing the bottom juices up to mix with the cream.
10.Rest and serve:
Leave the lid off and let the residual heat of the cast iron bubble the sauce for about 10 minutes. This reduces the liquid into a rich, cohesive gravy. Serve immediately.vegetables in the rich tarragon sauce. Serve immediately.
