Pig trotters soup
➡️
Takes about
1.5 days
, is
Easy
to make, and great for a
Dinner
or
Lunch
Pig Trotters soup isn't an everyday dish, it's a classic Saint dish that you have now and again. Unusual, and unfamiliar it requires time and effort to make, but its so worth it. Beloved by older generations on the island, enjoyed mostly in the cooler months, it evokes memories of simpler times. Off times long pass when the island was even more isolated.
Pig Trotters soup is both hearty and nutritious. Requiring a bit of patience and care, reflecting our way of life, the preparation is slow and slimmering. A rich robust soup is created as the collagen-rich trotters break down when cooking, creating in a luscious broth, where the tender meat falls off the bone.
Each spoonful of Pig Trotters Soup is a nostalgic journey back to our childhood, around family kitchens sharing bowls with loved ones. We wanted to share this recipe to ensure that this traditional recipe is passed down, preserving a little part of St. Helena's cultural identity.
Pig Trotters soup might seem scary, but it's thick, creamy, salty and oh sooo Morrish.
Salt Rub ingredients:
4-5 tbsp Sea Salt
4 fresh Bay leaves (or 6-7 dry leaves)
1 onion (sliced)
Whole peppercorns
5 Whole cloves
Soup ingredients:
3-4 pigs trotters
2 Stock Cubes
350 g yellow Split Peas (or Red lentils)
400g Piece Bacon / Or bacon Bone
1 Onion (Chopped)
3 Carrots (Chopped)
2 large Potato (Diced)
Fresh Chilli (to taste)
Thyme (to taste)
Small handful Fresh Parsley
Seasoning to taste
Large pot, bowl, Wooden spoon, Knife.
The night before:
Next day:
Video of us making Pig Totters Soup
