Ingredients

Method

• 500 g pork trotters
• 500 g bone-in pork shank
• 1 bay leaf
• 1 T yellow mustard seeds
• 10 g fresh dill, roughly chopped
• sea salt, to taste
• freshly ground black pepper, to taste
• mustard, for serving
• pickles, for serving
For the caraway vetkoek:
• 600 g cake flour, plus extra for dusting
• 60 g sugar
• 2 t instant dried yeast
• 1 T caraway seeds, toasted
• 2 T canola oil
• 1 T salt
• 1 litre warm water
• 1 litre sunflower oil, for deep-frying

Method

Ingredients

1. To make the brawn, place the trotters, pork shank, bay leaf and mustard seeds in a large saucepan and top with enough water to cover the meat. Boil over a medium heat for 21⁄2 hours, or until the meat is falling off the bone. Allow to cool.

2. Remove the bay leaf. Using gloves, carefully remove the bones and cartilage from the meat. Chop the meat into small chunks and combine with a small amount of the cooking liquid and the dill. Line a 20 cm loaf tin with clingwrap, then tightly pack the meat into the tin and cover. Chill overnight. Once set, slice thinly and serve with the hot vetkoek, pickles and mustard.

3. To make the vetkoek, combine all the dry ingredients. Make a well in the middle of the flour mixture and gradually stir in the warm water using clean hands, until a dough begins to form. Knead well until the dough is smooth and pliable, then allow to prove in the bowl, covered with a clean tea towel, for 30–40 minutes until the dough has doubled in size.

4. Roll the dough into balls. Place the vetkoek on a floured surface and allow to rise for 10 minutes.

5. Heat the oil in a deep, wide pan. To test the temperature of the oil, drop a small piece of dough into the oil. If it floats to the surface and the oil bubbles, it’s ready. Gently drop the vetkoek into the oil and cook for 5–8 minutes, turning using a slotted spoon. Drain on kitchen paper until ready to serve.

Find more TASTE Christmas recipes here.

Photographs: Toby Murphy
Production and Recipes: Khanya Mzongwana
Food Assistant: Kate Ferreira