Name: Crispy pork rashers with cabbage
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: large green cabbage, cut into wedges 1,olive oil, for frying ,sea salt, to taste ,freshly ground black pepper, to taste ,pork rashers 8,olive oil 2 T,mashed potato, for serving ,For the green peppercorn gravy: ,shallots, sliced 2,olive oil 1 T,green peppercorns, liquid drained 2 T,thyme, chopped 5 g,white wine ½ cup,Woolworths organic chicken stock 1 x 500 ml carton,crème fraîche 100 g

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Crispy pork rashers with cabbage

40 minutes

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1 1/2 hours

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Curried pork trotters

Serves 4 -6

Difficulty Easy

Prep Time 30 minutes plus 2 hours boiling time

Cooking Time 3 hours

Ingredients

6 pork trotters
2 onions, halved
water, to cover
3 T ghee
1 onion, chopped
4 garlic cloves, crushed
1 t cumin seeds
1 t coriander, ground
1 t cardamom, ground
1 t fresh ginger, crushed
1 t fresh turmeric, minced
2 chilli fresh, chopped
2 T curry powder
1 curry leaf
2 bay leaves
3 T tomato paste
800 g tinned tomatoes
3 cups beef stock
salt, to taste
white pepper, to taste

Method

1. Boil the pork trotters with the onions and enough water to cover them for 2 hours.
2. Preheat the oven to 160ºC. Heat the ghee in a cast-iron pan over a medium heat, then add the onions and cook until soft and transparent. Add the garlic, cumin, coriander, cardamom, ginger, turmeric, chilli, curry powder, curry leaves, bay leaves and fry for 2 minutes.
3. Add the remaining ingredients including the drained trotters. Cover tightly with foil and the lid, place in the oven and cook for 2–3 hours. Check halfway through as you may need to add water.

Cook’s note: Serve with braaied rotis. This curry can be made potjie-style in the fire.

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Ingredients

Method