Pigs' trotters and beans potjie

Method

1. Soak the trotters in water for an hour, then drain and pat dry.

2. Meanwhile, drain the soaked beans, place in a large saucepan, cover generously with water and bring the beans to the boil. Reduce the heat and simmer for 45 minutes, until tender. Drain, place in a bowl, cover with cold water and set aside to cool.

3. Meanwhile, place the trotters in a large saucepan. Cover generously with water, bring to simmering point and simmer gently for 45 minutes.

4. Strain the trotters, retaining the liquor. Dice the strained trotters.

5. In a large pan place the liquor, diced trotters, onion, vinegar, sugar, cloves, coriander, allspice, curry powder and turmeric.

6. Bring to the boil, reduce heat and simmer for 45 minutes.

7. Mix in the chopped coriander and season with salt and freshly ground pepper.

8. Drain the cooled beans. Mix the beans with olive oil and garlic. Season with salt and freshly ground pepper.

9. Place the beans in a large serving bowl. Top with the pigs' trotters and serve.

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Ingredients

4 pig's trotters
300g sugar beans, rinsed and soaked overnight
1 large onion, halved and sliced
25ml red or white wine vinegar
1 tsp Sugar
2 Cloves
5g ground coriander
5g ground allspice
20g curry powder
10g ground turmeric
1 large bunch of coriander, chopped
salt and fresh ground black pepper
Olive oil, for dressing
1 garlic clove, chopped

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