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Goat and cabbage stew

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Goat and cabbage stew

1½ hours

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Lamb ribbetjies with coconut, chilli and lime and smoky mustard potato salad

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Curried pork trotters

Braai recipes

Curried pork trotters

3 hours

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Curried pork trotters

By Abigail Donnelly

Serves 4 -6

Difficulty Easy

Prep Time 30 minutes plus 2 hours boiling time

Cooking Time 3 hours

Ingredients

6 pork trotters
2 onions, halved
water, to cover
3 T ghee
1 onion, chopped
4 garlic cloves, crushed
1 t cumin seeds
1 t coriander, ground
1 t cardamom, ground
1 t fresh ginger, crushed
1 t fresh turmeric, minced
2 chilli fresh, chopped
2 T curry powder
1 curry leaf
2 bay leaves
3 T tomato paste
800 g tinned tomatoes
3 cups beef stock
salt, to taste
white pepper, to taste

Method

1. Boil the pork trotters with the onions and enough water to cover them for 2 hours.
2. Preheat the oven to 160ºC. Heat the ghee in a cast-iron pan over a medium heat, then add the onions and cook until soft and transparent. Add the garlic, cumin, coriander, cardamom, ginger, turmeric, chilli, curry powder, curry leaves, bay leaves and fry for 2 minutes.
3. Add the remaining ingredients including the drained trotters. Cover tightly with foil and the lid, place in the oven and cook for 2–3 hours. Check halfway through as you may need to add water.

Cook’s note: Serve with braaied rotis. This curry can be made potjie-style in the fire.

Find more pork recipes here.