Serve hot with your garnish of choice
Umngqusho Namanqina (Samp and Pork Trotters)
Ingredients
- 1 kg Eskort Meaty Pork Trotters
- 200 g Eskort Diced Bacon
- 375 ml (1½ C) speckled sugar beans
- 375 ml (1½ C) samp
- water for cooking
- 5 ml (1 t) salt
- 30 ml (2 T) butter
- 1 onion, chopped
- 2 bay leaves
- 2 cloves garlic, chopped
- 4 sprigs thyme
- 1 beef stock cube
Method
- In a large bowl or pot, fully cover samp and beans with water and leave to soak overnight.
- Strain the samp and beans. Place in a large pot with 6 cups of water.
- Place over high heat and bring to a boil; then lower the heat. Simmer slowly for an hour and a half or until the samp and beans are soft and most of the water is absorbed (you might need to add more water if it’s all absorbed before the samp and beans are soft).
- Add salt and butter.
- Fry bacon until crispy and add to the samp.
- While the samp is cooking, place pork trotters, onion, bay leaves, garlic, thyme and stock in a pot. Cover with water and cook until soft.
- Once the trotters are tender and water is completely reduced, add a tablespoon of oil and fry the meat for 2 to 3 minutes until brown.
- Add the samp to the trotters and toss it together. Season with salt and pepper.
- Add a bit of water to loosen the dish if it looks dry and leave it to cook on a very low heat for a further 10 minutes.
Serve
View more
Potato And Smoked Russian Salad
Honey Glazed Rasher Salad
Ham, Sweet Peppers & Cucumber Salad
Bacon Salad
Pork and Beer Stew
Eskort Crumbed Pork Schnitzels with Creamy Potato Mash and Mushroom Sauce with Sifo the cooking husband
