Pork trot­ter stew

SERVES 6 PREPA­RA­TION: 10 MIN COOK­ING: 1 HR 10 MIN

Drum Food - - CONTENTS -

15ml (1T) oil

2 onions, chopped

4 gar­lic cloves, chopped

2cm fresh ginger, chopped

10ml (2t) medium curry pow­der 1kg pork trot­ters, sliced

30ml (2T) tomato paste salt and pep­per

500ml (2c) wa­ter

45ml (3T) brown onion soup pow­der small hand­ful fresh co­rian­der,

chopped rice, to serve

1 Heat the oil in a pot over medium heat and fry the onions un­til soft and fra­grant. Add the gar­lic, ginger and curry pow­der and sauté for a minute.

2 Add the pork trot­ters and fry for 8 min­utes. Add the tomato paste and sea­son with salt and pep­per.

3 Pour in some of the wa­ter and scrape all the sticky bits at the bot­tom of the pot. Add the re­main­ing wa­ter, cover and sim­mer for 40 min­utes.

4 Re­move the lid and con­tinue to sim­mer for 15 min­utes or un­til the liq­uid has re­duced by half.

5 Mix the soup pow­der with 30ml (2T) wa­ter to make a smooth paste. Stir into the pot and sim­mer for 5 more min­utes. Stir in the co­rian­der and serve with rice.

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