Recipe Manitas de cerdo a la Vizcaina (Trotters, Basque style)

[karadekoolaid]

Ingredients:
2 kgs pig's trotters
1 medium onion
4 cloves garlic
2 bay leaves
black peppercorns and salt
For the vizcaina sauce:
1½ kgs red onion
2 cloves garlic
4 red peppers ( in Vizcaya, they use a pepper called "pimiento choricero" - a small, triangular pepper which is fully ripened and then dried)
1 tomato
1 ham hock
1 hot pepper (optional)
Olive oil
Salt, pepper and a tsp of sugar
Method:

• Cut the trotters into 4 pieces and put into a large pan. Add the onion, garlic, bay leaves and season with salt and a tsp of peppercorns. Cover with water, bring to a boil, then lower the heat and cook gently for about 3 hours, until the trotters are tender. Remove carefully, allow to cool a while and then remove the bones. Set aside and sieve the stock, discarding any solids.
• For the Vizcaina sauce, slice the onions into julienne. Heat plenty of olive oil in a pan, add the onions, garlic, red peppers, tomato and the ham hock. Cook very gently for about an hour, until the onions are really soft, adding a little water if the sauce begins to stick. Do not add salt at this stage.
• Remove the ham hock and finely dice any meat. Mix the stock with the sauce mixture and blend until you have a smooth sauce.
• Return the sauce to the pan and add the trotters. Warm through gently and season if necessary (the ham hock will leach plenty of salt). Serve when heated through, with the diced ham on top.

 

[badjak]

That sounds pretty tasty