Spicy Tomato Pigs Trotters
These Spicy Tomato Pigs Trotters are a delightful surprise for those venturing into cooking with offal. The slow-cooked trotters become tender and flavourful, simmered in a rich, spicy tomato sauce. Perfect for a hearty and nutritious Paleo dinner.
Servings: 4
Calories: 350kcal
Cost: 15
Equipment
- Large saucepan
Ingredients
- 4 large pigs trotters
- Sea salt and black pepper
- Olive oil
- 1 large onion finely chopped
- 4 red chillies deseeded and chopped
- 2 cloves garlic crushed
- 1 tsp dried oregano
- 2x 400 ml cans chopped tomatoes
- 4 large carrots peeled and chopped into chunks
- Large handful fresh basil torn, to serve
Instructions
- First, score the skin on the trotters, and season well with sea salt and plenty of black pepper.
- Next, heat a little olive oil in a large saucepan to a high heat. Brown the trotters by frying them in the oil for a couple of minutes. Remove and set aside.
- Lower the heat to medium, then add the onion. Soften for 5 minutes, then add the chilli, garlic, and oregano. Fry for another minute or so, then add the two cans of chopped tomatoes. Stir well, then add the trotters back to the pan. Lower the heat, cover, and simmer for an hour and a half. Stir every now and then and top up with a little extra water if needed.
- Twenty minutes before serving, add the chopped carrots, then cover again. Continue to simmer until the carrots are tender.
- Finally, serve the dish garnished with fresh basil.