Chef Berasategui offers us a luxurious recipe perfect for the upcoming holidays: fantastic Iberian Pork Trotters in Sauce. The ingredients are affordable, and the result is simply spectacular. It's a traditional stew, one that takes time to simmer... but it's well worth the effort.
Ingredients of Iberian Pig's Trotters in Sauce
- 8 very white pig's trotters
- 12 unpeeled garlic cloves
- 1 chopped leek
- 1 chopped spring onion
- Half a liter of red wine
- 50 ml of Armagnac
- Hot water
- 1 bouillon cube
- A pinch of butter
- Olive oil
- Salt
Preparation of Iberian Pig Trotters in Sauce
In a pot with a drizzle of olive oil, brown all the pig's trotters on all sides. Remove them, drain off any excess fat, and add garlic, leek, and spring onion; sauté until softened.
Then add the hands and the wine, bring to a boil, and add the Armagnac. Cover with hot water and the stock cube, and season lightly.
Boil for 3 hours at a gentle simmer.
Once we've done that, we have on one side the warm, drained hands, and on the other side, the boiling, strained juice.
We debone the whole trotters, trying to remove all cartilage, etc. As they are deboned, we put them in the juice, reducing it for about 20 minutes to thicken the mixture.
When the sauce is thick, add a little butter and a dash of Armagnac.
Adjust the seasoning. Done.
