A flavoursome marinade with the distinctive warmth of red chillies and cloves.
- 2 medium brown onions finely sliced
- 3 tablespoons cooking oil
- 4 pork trotters cut into quarters
- 1 kg pork collar butt cut into large cubes
- 1 jar VINDALHO MASALA
- 4 Green Chili de-seeded
- 1 cup fresh chopped coriander