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Curry pig’s trotters Jamaican style

curry pig's trotters

Curry pig trotters, my Jamaican style
3 lbs. pig's trotters
Salt to taste
1/2 tsp. of the following spices
onion powder
chilli powder
All purpose
Badia  seasoning
2 tbsp. Indian curry
1 onion
1 hot pepper
4 cloves garlic
2 stalks skellion
1 Scotch bonnet
2 sprig thyme
2 tsp. coconut oil
water to cook pig's trotters

*My written recipe should not be copied and paste elsewhere*. This is HOW I cooked MY curried pig's trotters!
Make sure the pig's trotters free from hair. I cut the them into the sizes that desired. Then washed with the juice of one lemon then rinse with tap water, drained, pat dry with paper towel (called hand towel in Jamaica)
Season with spices, salt and one tbsp. curry, also add the fresh herbs.
Cover and marinate for 4 hours or best overnight.
Pour oil into a pot on low heat, burn 1 tbsp. curry for a few seconds (curry should not burn until it is black)
Put seasoned pig's trotters into hot oil, stir and cover pot allowing the pig's trotters to cook in its own juices for 4 minutes.
After 4 minutes, add enough water to cover pig's trotters. Cook Pig's trotters on medium-high heat, keep adding water until pig's trotters cook.
Adjust the taste by adding more salt if needed. Simmer down to gravy. Remove from heat and serve hot.


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