These pig trotters are gently simmered over low heat in a deep, spiced tomato sauce until completely tender. The result is meltingly soft meat, luxurious collagen-rich texture, and a thick gravy that begs to be mopped up with bread. Finish with cilantro, scallions, and rings of fresh chili for a bright, fragrant contrast.
Ingredients
- Pig trotters (or pork hock, or offal) — 1.5–2 kg (3 1/3–4 1/2 lb), cleaned and chopped
- Yellow onion — 2, finely chopped
- Fresh chili pepper — 1–2, sliced into rings
- Cilantro — large bunch, chopped
- Scallions — large bunch, chopped
- Tomato paste or sauce — 3–4 tbsp
- Vegetable oil — for frying
- Spices: salt, black pepper, paprika, turmeric — to taste
- Water or broth — for braising (about 1–1.2 l (4 1/4–5 cups))
- For serving: a little fresh onion, if desired
Step-by-Step Recipe
- Prepare the trotters: clean them thoroughly, singe if needed, rinse, and chop into portions. If you like, soak them for 20–30 minutes in cold water, then pat dry.
- In a wide, heavy-bottomed pot, heat a little oil over medium heat. Cook the onion for 5–7 minutes until softened and lightly golden.
- Add the pig trotters, stir, and warm for 3–5 minutes so the flavors begin to come together.
- Add the tomato paste (or sauce), paprika, turmeric, black pepper, and salt. Stir until evenly coated.
- Pour in enough water or broth to just cover the meat. Bring to a boil and skim off any foam.
- Reduce the heat to low, cover, and braise for 2 1/2–3 hours, until the meat and skin are very tender and the sauce has thickened. In the final 10–15 minutes, cook uncovered if you want the gravy a little thicker.
- Taste and adjust the salt and pepper. Let the dish rest, covered, for 10 minutes.
- To serve: spoon the pig trotters and rich sauce onto plates, then finish generously with fresh onion, chili rings, cilantro, and scallions.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Substitutions: pork hock, pig tails, or a mix of bone-in offal will also work — the braising time will be similar.
- Heat level: adjust the chili to taste. For a gentler flavor, remove the seeds.
- Thicker sauce: reduce uncovered a little longer, or add 1 more tbsp tomato paste at the end and heat for 2–3 minutes.
- Slow cooker: use the ‘Stew’ setting for 3–3 1/2 hours. If the sauce is thin, switch to ‘Sauté’ with the lid off for 10–15 minutes.
- Serving: excellent with mashed potatoes, rice, bulgur, or warm flatbread.
Nutritional Value (approx. per serving)
| Item | Per serving |
|---|---|
| Calories | 420 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbohydrates | 8 g |
| Sodium | 900 mg |
FAQ
Can I use pork hock instead of pig trotters?
Yes, pork hock works well. Chop it into large pieces and braise until fully tender — usually the same 2 1/2–3 hours over low heat.
Do I really need to sauté the onion first?
Sautéing adds a deeper flavor and a touch of sweetness to the sauce. You can skip it, but the gravy will be less layered.
What can I use instead of tomato paste?
Use a thick, unsweetened tomato sauce or crushed tomatoes, simmered down in a pan until concentrated.