Pork Trotter Stew

By Digital Team
11 February 2019


Preparation: 10 min | Cooking: 1 hour, 10 min | Serves: 6

To make cooking easier, ask your butcher to cut the trotters into slices


15 ml (1 tbsp) oil

2 onions, chopped

4 cloves garlic, chopped

2 cm fresh ginger, chopped

10 ml (2 tsp) medium curry powder

1 kg pork trotters, sliced

30 ml (2 tbsp) tomato paste

salt and pepper

500 ml (2 cups) water

45 ml (3 tbsp) brown onion soup powder

small handful coriander chopped, rice to serve


  • Heat the oil in a pot over medium heat and fry the onions until soft.
  • Add the garlic, ginger and curry powder and sauté for a minute.
  • Add the pork and fry for eight minutes.
  • Add the tomato paste and season with the salt and pepper.
  • Pour in some of the water and scrape all the sticky bits at the bottom of the pot.
  • Pour in the remaining water, cover and simmer for 40 minutes.
  • Remove the lid and continue to simmer for 15 minutes or until half the liquid has reduced and evaporated.
  • Mix the soup powder with 30 ml (2 tbsp) water to make a smooth paste.
  • Stir into the pot and simmer for five more minutes.
  • Stir in the coriander and serve with rice.

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