Publications
- 4 - pork trotters, each sliced into 3 pieces
- - water to cover
- - about 1kg meaty pork bones
- 500g - pork goulash or pork neck steak cubes
- 1 - large onion, cut into quarters
- 3 - cloves garlic, crushed
- 3 - bay leaves
- 1 - teaspoon peppercorns
- 5 - cloves
- 4 - all spice berries (optional)
- - about 125ml vinegar
- 30ml - fresh lemon juice, or to taste
- - salt, to taste
- - freshly ground black pepper, to taste
- 30ml - chopped parsley
1. Wash the trotters and make sure they are free of hair. Put them in a large pot, cover with water and simmer for about an hour or until they start to soften.
2. Add the rest of the meat, onions, garlic and spices. Tie the spices in a piece of muslin cloth so you can remove them easily at the end of the cooking time. Simmer slowly for another 2 hours or until the meat is falling off the bone.
3. Strain the cooked trotters and keep the broth for later. Debone and flake the meat; discard the bones. Season the flaked meat well with vinegar, lemon juice, salt, ground pepper and chopped parsley to taste. You can also experiment with a couple of drops of fish sauce or savoury soy sauce and your favourite spices such as chilli flakes and red pepper. This dish is served cold, so seasoning is key.
4. Divide the meat into two loaf tins. Season the broth with salt and pour just enough liquid over the meat in the tins to cover it. Refrigerate until set.
5. To serve, turn the loaves out onto a chopping board or platter, garnish with sprigs of parsley and serve ‘ploughman’s style’ with pickles, bread and butter.
