Curried pork trotters

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Trotters will always have a special place in the hearts of South Africans. Their affordability, versatility and crowd-pleasing qualities mean they're often a great stewing cut for winter. However, they're not just confined to winter. In this recipe, they're given the curry and potjie treatment and this is a great way to feed a crowd at your next braai.

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

Cooking Instructions

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.