- 1 kg pork trotters
- 2 T oil
- 1 onion, chopped
- 1 t paprika
- 1 t curry powder
- 3 cups water
- 2 cups beef stock
- 1 x 400 g can tomatoes
- sea salt and freshly ground black pepper, to taste
1. Rinse the trotters thoroughly under clean, running water. Heat oil in a large saucepan and fry onions and spices.
2 Add the trotters and fry for 10 minutes. Add the water, beef stock and tomatoes and season.
3 Cover and cook for 1–2 hours over a medium heat on the stove, or in the oven preheated to 200°C, until tender and falling off the bone, topping up the water when necessary.
Cook's note: In true African fashion, the concept of nose to tail was embraced long before it became a trend. Pork trotters are so delicious to eat cooked in a sauce or even cooked on hot coals and enjoyed as a snack.