Kangchu Maroo
(Pig's Trotter Tshoem) Recipe

Origin: Bhutan Period: Traditional

Tshoem is the Bhutanese word for 'curry'. In this case it has the same meaning as the original Indian word, representing a thickened sauce or gravy which is not necessarily either hot or very heavily spiced.

Ingredients

900g pig's trotters
1 bunch spring onions, chopped (about 225g)
2 cloves garlic, finely chopped
1 tsp freshly-grated ginger
2 tsp salt
6 hot chillies, finely chopped

Kangchu Maroo
(Pig's Trotter Tshoem) Preparation:

Method:

Wash the trotters thoroughly then chop into small pieces. Place in a pan and add the salt and just enough water to cover. Bring to a boil, reduce to a simmer then cover and cook for about 100 minutes, or until tender and cooked through.

Drain the trotters and return the meat to the pan. Measure out the cooking liquid and return 250ml to the pan (make up with water if there's too little). Add all the remaining ingredients and bring to a boil. Continue cooking briskly for about 15 minutes then serve hot on a bed of rice.

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