Curried pork trotters 

Curried pork trotters 

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  • 4 -6
  • Easy
  • 30 minutes plus 2 hours boiling time
  • 3 hours

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.


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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