This recipe is loved by some and hated by others; however, despite being so controversial, no one can deny that it is a classic of Spanish and French gastronomy, which is why it is part of the recipe book of thousands of grandmothers all over Europe.
When it comes to cooking, this preparation is one of the best known for its practicality and health. People with fewer resources could receive the necessary nutrients to subsist on the pig's leftovers.
The feet are characterized by having a gelatinous texture due to the bones, and this, in addition to giving some unique bites, guarantees a large amount of collagen and vitamin B. Therefore, eating some pig's trotters regularly is a great way to meet the nutritional requirements demanded by the body. In addition, trotters are pork parts with a very low-fat content, which is also a great advantage.
If anyone doubts its rich flavor, it is worth telling the legend of King Louis XVI, as this dish could be why the First French Republic was achieved. While the king and his family were escaping from France in the middle of the revolution, they stopped in Varennes to eat some delicious pig's trotters. Thus he was recognized, captured, and brought back.
So, if the king risked his life for a plate of pig's trotters, don't you want to recreate such an incredible taste? With these steps, you can and will surely be able to create one of your future favorite dishes. Ready? Let's get to it!
How to prepare pig trotters?
The most important thing to know is that it is necessary to pay special attention to the cleanliness of the pieces because no matter how delicious the result is if the trotters are not clean, the eating experience will not be the best.
Ingredients: (For approximately 4 people)
- 4 pig's trotters
- 1 leek
- 1 onion
- 2 cloves
- Salt
- Pepper
- Bay leaf
- Thyme
For the sauce:
- 150 g bacon
- 2 cloves of garlic
- 15 grams of wheat flour
- 1 onion
- 150 ml tomato sauce
- 150 ml of white wine
- 30 ml extra virgin olive oil
- 15 grams of chorizo bell pepper paste
- 10 g paprika
Preparation:
- The first cleaning step for the trotters is to roast or shave the pieces, as these usually have pig hairs on them.
- Tie the trotters with string if you want to serve them whole; otherwise, do not tie them. Add them to a bowl with cold water and let them release all the blood in the refrigerator. This process should last at least 24 hours.
- When the day has passed, place the trotters in a large pot with cold water and cook over high heat. When it boils, let it cook for 4 minutes.
- After that time, discard the water and add the onion, leek, spices, and plenty of cold water. The water must cover the trotters completely.
- Let everything cook for about 3 hours, and when the cooking time is over, remove the trotters and set aside. Do not throw away the cooking water.
- If you wish to serve the trotters in pieces, proceed to debone the pieces and cut them into small pieces.
- Now it is time for the sauce; for that, you should chop the onion into small pieces with the garlic cloves. In a frying pan, sauté the vegetables with the olive oil until soft.
- Cut the bacon into cubes and add to the pan to sauté together with the onion and garlic. When it gets colored, add the flour and keep stirring the ingredients.
- Pour the white wine and add the paprika. Cook for 3 or 4 minutes to evaporate the alcohol.
- Add the chorizo, bell pepper, and tomato sauce. In addition, add about 500 ml of the water used to cook the trotters.
- After 30 minutes of cooking, you can mash the sauce to make it more homogeneous.
- Add the trotters to the sauce so that they are properly impregnated with all the smells and flavors, and proceed to serve.
Tips:
If you want to save time, you can use a pressure cooker and here the cooking time can be reduced from 3 hours to only 40 minutes. The best thing is that it does not affect the flavor.
It is possible to store the preparation in airtight containers and enjoy the recipe a day later. This will make the flavors settle even more, which is why many consider it more delicious.
The recipe works independently, but if you want to accompany it, a good loaf of bread can be the solution to collect every last drop of sauce.
