Get your coals hot and place your cast iron potjie over the heat. Add a splash of cooking oil, followed by your finely cut pork rashers (or bacon). Toss in the onions, green peppers, garlic, and mushrooms. Fry this mixture for a couple of minutes until everything is nice, soft, and caramelised.
Pour some water into the pot and add a good, generous shake of Worcester spice to build that flavour profile.
Add the large shell pasta into the pot. Pour in a little more water if needed—you want to ensure the water just covers the pasta. Pop the lid on and leave it to cook for about 15 to 20 minutes.
Once the pasta is cooked through and most of the water is absorbed, pour in your milk and heavy cream. Add a generous handful (or more) of grated cheese and give it a really good stir so the cheese melts into a thick sauce.
Drop in your biltong slices. Give it a gentle stir to fold it into the creamy pasta. Crucial detail: Do not leave it on the heat for too long at this stage. You just want the biltong to warm through without overcooking and getting tough.
Take the potjie off the heat. Scoop a hearty portion into a bowl and finish it off with a heavy dusting of biltong powder right on top.
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