Ingredients

Method

• 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

Ingredients

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.

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