Hanfoti dessi

🍲 Pork trotters slowly stewed in tomato sauce with onion and ginger.

Ingredients

• 1.4 kg raw pork trotters cleaned and cut by butcher, bone-in
• 250 g onion: 100 g for first cooking and 150 g for sauce
• 500 g chopped tomatoes
• 30 g tomato paste
• 12 g garlic
• 15 g peeled fresh ginger
• 25 ml oil
• 3 g mild paprika
• 5 g fresh chilli
• 4 g salt: 2 g in each cooking
• 1 g black pepper
• 1.5 litre water for first cooking, reserving 400 ml broth for sauce

Preparation

Check cleaned butcher-cut trotters. Separate 100 g and 150 g onion; chop garlic and ginger. Put trotters with 100 g onion, half garlic and ginger, 2 g salt, pepper and water in pan.

Bring to boil then simmer partly covered about 2 hours, skimming if needed. Keep nearly covered with small hot water additions. Extend if skin and tissues remain firm.

Reserve tender trotters and 400 ml broth. In another pan heat oil, cook 150 g onion 6 minutes, remaining garlic and ginger 1 minute, paste 2 minutes.

Add tomatoes, paprika, chilli and remaining 2 g salt. Reduce 10 minutes stirring. Add trotters and 400 ml broth and simmer 25 minutes until sauce thick and meat very tender.

Rest 10 minutes then divide into 4 portions warning of bones. Reference: 25 minutes preparation, 2 hours 45 cooking, 10 resting, total 3 hours 20. Tenderness may require longer. Bone-in weight is not edible weight.