Manitas de Cerdo Estofadas


Manitas de Cerdo Estofadas


4 Pig’s Trotters
2 onions
1 clove garlic
White wine
Black peppercorns
Bay leaf
Chilli pepper
Olive oil


Use front trotters, as they have more meat. Most butchers sell them ready cleaned and split in two. Tie them with string so they keep their shape during cooking.

In a pan with plenty of salted water, cook the trotters together with a piece of onion, a clove of garlic, a bay leaf and a few peppercorns. Simmer on a low heat for 3 hours, then remove the trotters from the pan and put the stock to one side.

Finely chop an onion and gently sauté in a casserole dish with a little oil. Crush the garlic and parsley in a mortar, mix with half a glass of white wine, and add to the onion when it begins to brown. Add a teaspoonful of paprika and a bay leaf, and then add the trotters. Cover and cook for an hour, adding stock if the sauce becomes too dry. Add a chilli pepper for a spicier flavour.

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