Medium

Roasted pig’s trotters with pepper sauce and potatoes

Name: Roasted pig’s trotters with pepper sauce and potatoes
Prep time: 25 min
Cook time: 115 min
Total time: 140 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Pig’s trotters (estimated edible portion; 4 cleaned and halved, about 1.2 kg bone-in); 500 g Potato (peeled); 300 g Onion; 200 g Green pepper; 15 g Garlic (12 g sauce and 3 g potatoes); 400 g Tomato sauce; 40 g Choricero pepper paste; 60 g Extra virgin olive oil (30 g sauce and 30 g potatoes); 3 g Sweet paprika; 1000 g Water (1 litre); 4 g Parsley; 3 g Salt (to taste)

Total time2 h 20 min Preparation and possible waiting 25 min · Cooking 1 h 55 min

Preparation and possible waiting: 25 min · Cooking: 1 h 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce.

Rating Not yet rated

Tender pressure-cooked trotters browned in the oven, with pepper sauce and garlic potatoes.

Jump to steps

25 minpreparation and possible waiting

1 h 55 mincooking

4servings

2.460 kcalwhole recipe

615 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 20 min Preparation and possible waiting 25 min · Cooking 1 h 55 min

Preparation and possible waiting: 25 min · Cooking: 1 h 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce.

View full classification 28 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBakingSautéingPressure cooking

Appliances

Pressure cookerOvenFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Chop the onions, green peppers and 12 g garlic. Soften in the open pressure cooker with 30 g oil for 12 minutes. Add the paprika, stir briefly and immediately add the tomato sauce and dried-pepper pulp.
Add the litre of water and Deglaze (loosen the browned juices stuck to the pan) the base. Add the trotters and a pinch of salt, respecting the manufacturer’s maximum fill and minimum liquid levels.
Cook for 50–60 minutes from reaching pressure and release naturally. They should be very tender.
Cook for another 10 minutes if needed.
Preheat the oven to 200°C. Carefully lift out the trotters and place skin-side up in a metal roasting dish.
Roast for 20–25 minutes to brown. Meanwhile, skim fat from the cooking liquid, blend the sauce and reduce uncovered for 20–25 minutes, stirring.
Cut the potatoes into 1 cm cubes and cook in a frying pan with the remaining 30 g oil over medium heat for 20–25 minutes, turning until tender. Add the remaining 3 g finely chopped garlic for the final 2 minutes. Season and mix with half the parsley.
Serve two trotter halves per person with the sauce, potatoes and remaining parsley. Make clear that they contain small bones and remove them carefully while eating.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.