Roasted pig’s trotters with pepper sauce and potatoes
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 140 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 27 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Pig’s trotters estimated edible portion; 4 cleaned and halved, about 1.2 kg bone-in 600 g
- Potato peeled 500 g
- Onion 300 g
- Green pepper 200 g
- Garlic 12 g sauce and 3 g potatoes 15 g
- Tomato sauce 400 g
- Choricero pepper paste 40 g
- Extra virgin olive oil 30 g sauce and 30 g potatoes 60 g
- Sweet paprika 3 g
- Water 1 litre 1000 g
- Parsley 4 g
- Salt to taste 3 g
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Method
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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.
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Add the litre of water and deglaze 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.
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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.
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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.
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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.
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