Ingredients
2 kg pig’s trotters cut into serving pieces
6 tbsp oil
60g gammon ham or back bacon, cubed
350g potatoes, optional
2 sprigs curry leaf
2 large onions, quartered
20 shallots, sliced
1 clove garlic
2 cm piece root ginger
1 tbsp cumin
20 dried chilies
1 tsp mustard seed
2 tomatoes, quartered
100 ml vinegar
100ml sweet vermouth
1 litre hot water
salt to taste
Methods
- Grind the ginger, garlic, and dried chilies.
- Heat oil in a clay pot, fry the shallots until golden, add onions,mustard seeds and curry leaves.
- Add trotters and cubed ham, stirring well to prevent from sticking.
- When trotters are red and dry, add hot water, tomatoes and salt,cover and cook over medium heat for 1 1/4 hours.
- Add Potatoes and cook a further 15 to 20 minutes, add vinegar and remove from heart at point of simmer.
- Cool for 1/2 an hour then transfer to a plastic container and leave uncovered in the refrigerator (not the freezer) for a further 2 hours.
- Seal, label and transfer to freezer.
- To thaw, leave in container for an hour, then reheat to boiling point, add vermouth and allow to simmer a little.
- Serve with hot buttered rolls or toast.
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Tags: chinese dishes, cumin, curry leaf, dishes, Dishes Ideal For Freezing, gammon ham, mustard seed, pigs' trotters, potatoes, root ginger, shallots, Spicy Pork Dishes, sweet vermouth, tomatoes, vinegar