How to make stewed pork trotters in sauce. Traditional recipe

Perhaps this recipe for pork trotters stewed in sauce is not one of the most attractive names among all those that we have Direct to the Palate, but I can assure you that it is one of the richest and tastiest in our recipe book. So since winter is the time for stews and spoon dishes, I told myself that this recipe could not be missed in the purest traditional style.

This part of the pig, which is a real delicacy, may seem cumbersome and complicated to prepare, but the truth is that this piece, cheap and tasty, currently comes very clean from the butcher shop so it will give us very little work to prepare it. before cooking. Of course, it is a recipe to spend a cold and rainy afternoon entertaining, such as those that this winter weekend brings us.


For 4 people
  • Pig trotters 4
  • Onion (to cook the trotters)
  • Leek (to cook the trotters) 1
  • Cloves (to cook the trotters) 2
  • Dried thyme (to cook the trotters)
  • Salt and pepper to taste (to cook the trotters)
  • Laurel (to cook the trotters)
  • Onion (for the sauce) 1 g
  • Garlic clove (for the sauce) 2
  • Cured bacon (for the sauce) 150 g
  • Wheat flour (for the sauce) 15 g
  • White wine (for the sauce) 150 ml
  • Tomato sauce (for the sauce) 150 ml
  • Choricero pepper paste (for the sauce) 15 g
  • Paprika from La Vera (for the sauce) 10 g
  • Extra virgin olive oil (for the sauce) 30 ml
  • Salt to taste (for the sauce)

How to make stewed pork trotters in sauce

Difficulty: easy
  • Total time 3 h 45 m
  • Elaboration 15 m
  • Cooking 3 h 30 m
  • Repose 24 h

We will start by singeing the hairs that the little hands could bring, or we will pass them a razor. We put the trotters, well tied with a kitchen rope if you want to serve them whole or without tying to crumble them once cooked and leave them without bones as I did in a container with cold water so that they release the blood in the fridge for 24 hours.

After the time in a large pot, add the trotters and cover them with cold water and bring them to a boil. When it comes to a boil we count four minutes, discard that water and put the meat, onion, carrot, leek and spices back in a large saucepan and cover again with plenty of cold water, covering them. We cook for three hours over traditional heat or about 40 minutes in the express pot. Reserve the cooking water.

We remove the trotters and either stew them whole, or we bone them and leave them in pieces similar to corns just as I have done.

To make the sauce, chop the small onion, the garlic cloves and sauté the vegetables with a little olive oil until they are soft and transparent. Add the bacon in small cubes and fry it. We add the flour, stirring constantly so that it cooks and does not stick, add the paprika and pour the white wine on top, letting it reduce for about three minutes until the alcohol evaporates.

Add the chorizo ​​pepper meat and the tomato sauce, as well as 500 milliliters of the cooking water and cook everything together for 30 minutes.

With what to accompany the pork trotters stewed in sauce

This tasty recipe for pork trotters stewed in sauce will surprise you if you have never tried it or it will bring you great memories if you haven't eaten for a long time. It is a dish that reheats and freezes very well, and that it should even be left to rest overnight and that the flavors settle, so you can make a lot of it and prepare enough servings for various occasions. Of course, ask your butcher to sell you little hands of the front legs that have much more meat than the back ones and serve them very hot.

Tags:  Vegetables And Legumes Desserts Meats And Birds 

Interesting Articles