Ingredients

Method

• 1 kg pork trotters
• 2 T oil
• 1 onion, chopped
• 1 t paprika
• 1 t curry powder
• 3 cups water
• 2 cups beef stock
• 1 x 400 g can tomatoes
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Rinse the trotters thoroughly under clean, running water. Heat oil in a large saucepan and fry onions and spices.

2 Add the trotters and fry for 10 minutes. Add the water, beef stock and tomatoes and season.

3 Cover and cook for 1–2 hours over a medium heat on the stove, or in the oven preheated to 200°C, until tender and falling off the bone, topping up the water when necessary.

Cook's note: In true African fashion, the concept of nose to tail was embraced long before it became a trend. Pork trotters are so delicious to eat cooked in a sauce or even cooked on hot coals and enjoyed as a snack.

Find more South Africa recipes here.