Method
- Fire Pot Sweet & Sour Pork Fillet PotjieTender pork fillet simmered over open flames in a sticky pineapple glaze with buttery citrus flavour, smokey richness and vibrant peppers added right at the end for the perfect finish 👀Serves a family of 4🛒 Ingredients• 1.2 kg pork fillet, cut into thick medallions or chunks• 2 onions, sliced thick• 1 green pepper, chopped• 1 yellow pepper, chopped• 1 red pepper, chopped• 1 tin pineapple pieces with juice• 1 cup pineapple juice extra• ½ cup vinegar• 3 tbsp brown sugar• 2 tbsp tomato paste• 2 tbsp soy sauce• 2 tbsp butter• 1 cup chicken stock• Fresh parsley for finishingBlixSam Flavour Layer• 2 tbsp BlixSam Omni Spice Blend• 2 tbsp BlixSam Lemon Melt Spice Blend• Optional, ½ tsp BlixSam Mirchi Fire Spice Blend for heat👨🍳 Method, Layered the BlixSam Way1. Build the overnight flavour foundationPlace the pork fillet into a large bowl.Add pineapple juice, vinegar, brown sugar, soy sauce and tomato paste.Add BlixSam Omni Spice and Lemon Melt directly into the marinade.Massage thoroughly into the pork.Cover and marinate overnight in the fridge so the sweet and tangy flavours deeply penetrate the meat.2. Build the firePrepare medium steady coals.Place the potjie pot over the fire and melt the butter.Sprinkle a little extra Omni Spice directly into the butter and allow it to bloom gently, Sam’s signature move.The aroma should become rich, buttery and smokey.3. Seal the porkAdd the pork fillet in batches.Quickly brown the outside until caramelised and golden while keeping the inside juicy.Remove the pork and set aside.4. Build the sauce baseAdd onions into the pot and cook until soft and glossy.Pour in the remaining marinade together with the chicken stock.Allow the sauce to simmer slowly over the fire so the flavours can deepen and develop.5. Slow cook the porkReturn the pork to the pot.Close the lid and let everything simmer gently over low coals until the pork is almost tender.The sauce should slowly reduce into a rich sticky glaze.6. Finish with colour and freshnessOnly during the final 15 to 20 minutes add the green, yellow and red peppers together with the pineapple pieces.This keeps the peppers vibrant, slightly crisp and full of fresh flavour instead of overcooking them.7. Finish the BlixSam wayRight at the end sprinkle a final light dusting of Lemon Melt over the potjie.Finish with chopped parsley.Serve with buttery rice, creamy mash or soft pap straight from the fire.Sticky pineapple. Tangy glaze. Tender smoky pork. Fresh vibrant peppers. Built over fire the BlixSam way 👀👉 Want this flavour at home? 👇Get the exact spices used in this recipe:Order on WhatsApp: 082 341 5113Or shop online: http://www.blixsamfoodco.comIt’s BlixSam’s Lekker 😄#BlixSam_OmniSpice #BlixSam_LemonMelt #BlixSam #PotjieKos #PorkFillet
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