- 5 trotters
- 1 kg young pumpkin
- 2 tsp ground turmeric
- 1 onion, chopped
- 1 tbsp oil
- 1/2 tsp cracked black pepper
- 2 litre water
- 2 cloves garlic, crushed
- 1 tsp ginger, crushed
- Salt and pepper
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Clean trotters in cold running water and use a razor, if required, to remove any remaining hair
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With a cleaver, chop trotters into small bite size pieces and wash thoroughly in order to get rid of any bone fragments.
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Soak in hot water for about 15 minutes to draw out any remaining blood in the trotters and temper the raw, offal aroma.
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Add the water in a medium size pot,place the chopped up trotters in the pot, add cracked pepper, and boil on very gentle until tender. This could take as long as 90 minutes.
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In the meantime wash and peel pumpkin and cut into small cubes of about 2cm.
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Once trotters are tender, remove pot from heat and transfer to a bowl and keep. Leave cooking liquor in the pot and allow to cool.
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Heat oil in a heavy pan and sweat onion, garlic and ginger. Stir in pumpkin and topped with half of the cooking liquor and allow to boil for approximately 15 minutes or until pumpkin is cooked.
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Roughly mash pumpkin in pot and add the pork trotters and cook for another 15 minutes. Add some of the cooking liqour if the consistency is too thick.
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Season and serve
- Alternatively, you could cook your trotters in a pressure cooker at maximum pressure for about 40 minutes or until tender.
- Ideally, you should get your butcher to cut your trotters to the size you want.