Pig's Trotters

Here comes another classic Spanish recipe, this one from Basque country:
Manitas de cerdo a la Vizcaina (Trotters, Basque style)
The secret to cooking trotters, according to this recipe, is low and slow.
Basque cuisine is really, really good - there are a couple of excellent restaurants in Caracas and the way they cook seafood and fish is extraordinary.
Thanks. That looks rather delicious and I'm always up for a bit of Spanish food.
 
I’ve tried slow cooking them, I just ended up with a gelatinous mess and no discernible meat so I guessed I cooked it for too long 🤷‍♀️

There's not a lot of meat to start with but that gelatinous mass that's loaded with collagen is a good thing.
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And that's probably why people eat flavored "stuff" with zip for nutrition. According to this label I should just be eating butter and salt instead of pork rinds... 😅View attachment 137292
14 gr per serving ..
No ways you are going to manage to just eat 14 gr of pork rinds
 
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Here's the third (and last) trotter recipe: Manitas de cerdo Catalana ( Catalunya style)
This is from Catalunya, where they speak Catalan and are fiercely independent.
Interesting differences to the other 2 recipes. Carrots and peppers added, and something they call a "picada" ( that just means chopped up) right at the end.
 
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