What is more difficult: to pronounce or spell the name of this dish which means "pot of meat" in the Flemish language?
Potjevleesch, Potjevlees, Pot'je Vleesch or Potjeveleisch, also colloquially dubbed "Potch" by our Belgian neighbours.
This dish consists of cuts of meat like pork, rabbit, chicken and veal that are marinated in white wine or beer, then cooked together and cooled in successive layers in a terrine with a vinegar gelatin. It's this base of wine and candied spices that preserves the meat. Of course, the recipes and variations are multiple according to every family's tradition.
The Potjevleesch is usually prepared the night before for the next day. Its appearance is not very appetising, it's served cold, traditionally with fries and/or salad, and quite often, you end up asking for more!