Pig Trotter Curry (Sungur ko Khutta ko Achaar) is an indulgent dish that is truly special. The use of pig feet/trotters is a testament to the Nepali ethos of making the most of every part of the animal. This particular dish showcases the pig's trotters, a segment often overlooked, transformed into a flavourful delicacy. Pig Trotter recipe comes from the Kirati communities of the 'Rai' and 'Limbu' from the eastern part of Nepal where pork and wild boars are commonly eaten.
Pig Trotter curry is considered a delicacy made for special occasions or when guests are coming around to visit. Pig feet/trotters, combined with a mix of spices and chillies, undergo hours of slow-cooking. The result? Meat that’s so tender it falls off the bone, bathing in a gravy enriched by the natural fats of the pork. This method of preparation ensures the trotters absorb all the aromatic flavours, delivering layers of indulgence in every bite. This truly hearty curry is worth the effort to discover this rarely-used cut of pork.
While many prefer to pair it with an alcoholic drink, it's just as delightful with warm flatbread or as a hearty side during gatherings. Next time you're around a table, perhaps this dish can be your next topic of conversation!
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Why eat Pig Trotters?
- Ethical Consumption: Adopting a ‘nose-to-tail’ eating approach is a responsible way to honour the life of an animal. If one chooses to consume meat, it's only ethical to ensure that as much of the animal is used as possible. This means not just valuing prime cuts but appreciating every edible parts that are nutritious.
- Flavor and Texture: Pig trotters are prized for their juicy, tender, and flavorful meat. Their unique texture and taste have made them a beloved dish in many cultures.
- Economical: Pig trotters are often more affordable than prime cuts, making them an economical choice for many households. This makes them a cost-effective yet delicious meat source.
4. Collagen Boost: Pig trotter are a great source of collagen due to their abundance of connective tissues. When simmered, the collagen is rendered out, which not only thickens the dish but is also believed to have health benefits.
5. Versatile Cooking: From simmering to frying, there are various ways to prepare pig trotter. Their rich content of tendons and connective tissue means they can be simmered for prolonged periods, infusing the dish with deep flavors.
6. Easy to Buy: Pig trotters can be found in many ethnic markets worldwide. Even if they aren't prominently displayed, many butchers will have them in stock or can procure them on request.
7. Natural Thickening Agent: Pig trotters are often used to make stocks and gravies, as the collagen they release acts as a natural thickening agent, lending a rich consistency to dishes.
Examples of Pig Trotter Dishes Around the World
Across history, in times of scarcity, people have relied on the less conventional parts of animals to sustain themselves. Pig trotters, once a sustenance for the poor, have evolved into delicacies appreciated by many today. From the Jokbal in Korea to the Crispy pata in the Philippines, the list of trotter dishes worldwide is vast, underscoring the universal appeal of this meat.
- Nepal - Sungur ko Khutta: Pig trotters are slow-cooked with tomato, garlic, ginger and aromatic spices.
- Korea - Jokbal: Braised pig's trotters with a variety of seasonings.
- France - Pied de Cochon: Pig trotters that are typically braised or fried.
- Japan, Okinawa - Tebichi: Pig trotter soup with a rich, collagen-packed broth.
- Portugal - Chispalhada: Trotter stew with chickpeas or beans
- Philippines- Crispy Pata: Deep-fried pig trotters or knuckles served with a soy-vinegar dip.
- Spain - Manitas de Cerdo: Pig trotters often cooked in a tomato-based sauce
- Peru- Patitas con Maní: Pig trotters with peanuts.
- Barbados - Souse: A pickled meat dish, commonly made with pig trotters or chicken feet.
Guide to Buying Pig Trotter
1. Choose Your Source Carefully:
- Local Butchers: A reliable local butcher is often the best source for fresh pig trotters. They usually provide freshly cleaned trotters and might offer customization (like splitting them in half).
- Ethnic Markets: Markets catering to Asian, Latin, and European cuisines often have a wide range of pig parts, including trotters.
- Supermarkets: Some mainstream supermarkets may stock pig trotters, especially in areas with diverse populations. However, they may not be as fresh as from specialized or local sources.
2. Freshness is Key:
- Look for trotters that have a clear, slightly pinkish hue. Avoid those with a gray tint.
- The trotters should smell fresh, not sour or unpleasant.
- If available, buy trotters that are kept on ice or refrigerated.
3. Cleanliness:
- Ideally, the pig trotters should be cleaned thoroughly by the butcher, with hairs removed. You can check the skin for any leftover hair.
- If there are remaining hairs, you can request the butcher to clean further, or you can clean them at home using a razor and tweezer.
4. Bone-in vs Boneless:
- Traditional recipes often use bone-in trotters because the bones give extra flavor and richness to the dishes.
- Boneless can be convenient but may lack some of the depth of flavor the bones provide.
7. Buy Extra if Freezing:
- Pig trotters freeze well. If you find a good deal or want to store them for future use, buy in bulk. Ensure you store them in airtight bags or containers to prevent freezer burn.
Tips and Pearls for Making Pig Trotter Curry
- Hair Removal: Make sure to remove all hair from the pig trotters thoroughly. Some prefer singeing the trotters briefly over an open flame to easily remove any residual hair.
- Water Amount: Adjust water according to your desired consistency. Some prefer a thicker gravy, while others may want it thinner.
- Cooking Time: The secret to melt-in-the-mouth pig trotter meat is slow cooking. Whether you're using a traditional pot or a pressure cooker, ensure that the trotters are tender before finalising the dish.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator. The pig trotter curry often tastes even better the next day after the flavours have melded together.
Suggested Alterations
- Meat Substitute:
- If pork is not your preference or it's unavailable, try using lamb or beef trotters. The cooking time might vary slightly, so adjust accordingly.
- Less Heat:
- For those who prefer milder dishes, reduce the amount of chili powder or skip the fresh chili slices.
- Boneless Experience:
- Use boneless pork cuts if you prefer a bone-free eating experience, though the unique flavour imparted by the bone will be missed.
- Citrusy Undertones:
- Squeeze in some lemon or lime juice just before serving to add a zesty undertone.
Spicy Pig Trotter Curry (Sungur ko Khutta ko Achar) सुंगूरको खुट्टाको आचार
Ingredients
Pork Preparation Ingredients
- 1 kg Pig Trotters cut into medium sized chunks
- 2 teaspoon salt
- 5 Slices Ginger
Spice Gravy
- 2 tablespoons Vegetable oil
- 3 fresh chillies
- 5 Dried red chilly
- 1 teaspoon Fenugreek seeds
- 2 Onions Medium sized
- 2 tablespoon Garlic paste
- 2 tablespoon Ginger paste
- 2 tablespoon Dark Soy Sauce
- 3 Tomato Medium sized diced
- 1 teaspoon Salt
- 7 stalks Coriander finely chopped
Dry Spice Mix
- 1 teaspoon Cumin powder
- 2 teaspoon Coriander powder
- ½ teaspoon Cinnamon powder
- 2 teaspoon Kashmiri chilli powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Timmur powder
Instructions
Prepare the Pig trotters
- Wash the pig trotters very well and remove any hair on the skin (I use disposable shavers or if there are only a few hairs then tweezers). You can also as the butcher to remove the hair.
- Place the pig trotters in a large pot and cover with hot water, add salt and ginger slices and boil for 15 minutes. This is to remove that porky strong pungent smell/taste of pork trotters.
Searing the Trotters
- Heat the vegetbael oil in a large pan or in a pressure cooker.
- Add the boiled pig trotters and fry for about 10-12 minutes mostly skin side down until the fat melts and the trotters are seared and light brown.
- Remove the pig trotters and set aside in a bowl. Keep the oil you have used to sear the pig trotters in the pot ready for the next step.
Make the Spiced Gravy
- In the hot oil from frying the pig trotters. Add the fenugreek seeds and fry until they turn dark brown. Then add the dried chilly and fresh sliced chilly and saute for 1-2 minutes until fragrant.
- Add onions, garlic & ginger paste and fry until they turn light brown.
- Add the Dry Spice mix: turmeric powder , coriander powder, cumin powder, cinnamon powder, Kashmiri chilli powder and timmur powder and mix well.
- Add chopped tomatoes, dark soy sauce and salt. Stir well.
- Cook for 5-6 minutes stirring occasionally until the tomatoes soften and turn into a gravy thick consistency
Soften the meat: Slow Simmer or Pressure Cooker
a. Pot Instructions:
- Add 3 cups of water water and cook on low/medium heat on a gentle simmer for 1 hour 30 minutes or until tender. Stir occasionally to stop the bottom of the pan from burning.
- Turn off heat when thick gravy consistency is achieved.
b. Pressure Cooker Instructions:
- Add 2 cups of water and stir well.
- Put the lid on and turn down the heat to lowest setting. Pressure Cook for 10 whistles or if using instant pot for 35 minutes on high pressure.
Finishing
- Turn off the heat and add the chopped coriander. Mix well.
- Serve: Eat as a side dish to a a drink or Eat as a side dish with the main meal
Manisha Raut says
I tried making sungur ko khutta for the first time after suing your recipe and it turned out super delicious. Thank you for sharing your recipe.