Ultimate Layered Pork Belly & Cider Potjie

Get a medium-sized wood fire going using quality South African hardwoods like Kameeldoring or Sekelbos. Place your three-legged size 3 cast-iron potjie directly over hot coals to preheat.

Add the cooking oil to the hot pot. Working in batches, brown the pork belly chunks thoroughly on all sides to seal in the juices and render some of the fat. Remove the meat and set aside.

In the remaining pork fat, sauté the chopped onions, minced garlic, and grated ginger until caramelized and sweet. Deglaze the pot with 250ml of the apple cider, scraping up all the caramelized bits from the bottom of the pot.

Return the browned pork belly to the pot, spreading it out evenly over the onion mixture. This forms the essential bottom meat layer that can withstand the direct heat of the coals.

This is where the magic happens. Without stirring, layer the ingredients from hardest to softest. First, pack the baby potatoes and thick-sliced carrots directly on top of the meat. Next, add the butternut squash cubes and dried apricots. Finish with the apple wedges and fresh rosemary sprigs on the very top layer.

Whisk together the remaining 250ml of cider, pork stock, peach chutney, and brown onion soup powder. Slowly and gently pour this mixture down the inside wall of the potjie so you don't disturb your beautifully crafted layers. Cover with the lid, reduce the coals underneath, and simmer slowly without stirring for 2 hours.

Test the tenderness of the potatoes with a skewer. If they are soft, your potjie is ready. If you prefer a thicker sauce, leave the lid slightly ajar for the last 10 minutes of cooking. Serve with hot geelrosyntjies rys (yellow raisin rice) or a crusty potbrood.