- 6 pig trotters
- 2 l vegetable stock
- 1 leek - chopped roughly
- 3 carrots - chopped
- 4 red chillies - chopped
- ½ cup brown sugar
- handful of sage
- handful of tarragon
- handful of rosemary
- 2 large onions - chopped
- 6 stalks of celery - chopped
- 3 lemons - cut into slices
- 2 Tbs salt
- 3 Tbs paprika
Using a sharp knife, cut a large gash down the middle of each trotter from hoof to end.
Using strong rope, truss (tie) the trotter tightly in three areas along the trotter.
This helps the trotters keep their shape as they cook and prevents cramping.
Place the trotters in a large pot on the stove with all the ingredients except the salt and paprika, and bring to a boil.
Turn the heat to as low as possible and cover tightly with a lid.
Check up on the trotters every hour.
The cooking process should take about 3 to 4 hours.
Top up the stock if it looks like it has reduced too much.
Add salt little by little now but taste the liquid after each pinch to make sure it isn’t too salty.
When the flesh is tender, remove the pot from the heat and let the trotters rest in the cooking liquid for 20 mins.
Drain and sprinkle them with good quality paprika and the rest of the salt and pepper.
Note: For an added twist, simmer the liquid left in the pot for another 30 mins, drain, add a little balsamic vinegar and allow the sauce to reduce to a thick syrup on a medium heat.
Drizzle over the seasoned trotters.
Recipe extract from My Food, My Journey by Lesego Semenya.