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Pig feet in sauce. Grandma’s recipe step by step

Pig feet in sauce. Grandma's recipe step by step

people icon For 4 euro icon € 1.8 /pers. calories icon 305 kcal/100g


  • For the fries:
  • 4 large potatoes special for frying (1 per person)
  • 1 clove garlic
  • Oregano or mixture of aromatic herbs
  • For the preparation of the trotters (Cooking)
  • 4 pig’s trotters (one per person)
  • 1 onion
  • 2 cloves of garlic
  • 1 leek
  • 1 carrot
  • Thyme and dried oregano
  • 2 bay leaves
  • 2 cloves
  • Salt and freshly ground black pepper (to each household’s taste)
  • Plenty of water for cooking
  • For the sauce:
  • 1 onion
  • 3 garlic cloves
  • 1 red pepper
  • 100g. fresh bacon
  • 1 teaspoon wheat flour or cornstarch (optional)
  • 150g. tomato sauce
  • 1 teaspoon chorizo ​​pepper paste
  • 1 teaspoon of sweet La Vera paprika (or half sweet and half spicy, if you like a spicy touch)
  • 150 ml. of white wine
  • 400 ml. of the water from cooking the trotters (to leave the sauce to your liking, more or less)
  • Extra virgin olive oil
  • 1 bay leaf
  • Go out to the taste of each house

Although the name does not particularly seduce us, it is one of the most delicious recipes in the recipe book that we present to you. It is ideal for one of those days when the cold is lurking and when you want a hot dish more than any other.

The pig’s trotters are one of the tastiest parts of this animal and although it may seem, at first, somewhat difficult to prepare, it is considerably cheap and is presented to us clean from the butcher shop. This makes our work and preparation of this recipe much easier. Although it doesn’t hurt to wash them later at home, they come clean but you have to give them a good cleaning before starting.

And of course this dish, you either love it or hate it. At home my sister couldn’t stand them and I wanted them to prepare them all the time. It is a hearty recipe, which can also be served with cooked chickpeas as an accompaniment, although in this case I wanted some fried potatoes. And always with a good loaf of bread to dip in the sauce, which, like tripe, makes your lips stick together between bites.

If you have time, you can bone the trotters, although that is for professionals. And if you have a clay pot at home, even better. I leave you with this family recipe that we always make at home, some trotters that are very tender and melt in your mouth. Who’s signing up?

If you liked this recipe, we have several traditional recipes that I am sure will surprise you, the already famous ones (on the blog it is one of the most visited recipes), pork cheeks, the delicious Madrid- style tripe or the tail stewed beef . They are classics that never fail and are reminiscent of traditional dishes, those that grandmothers undoubtedly embroidered.

Preparation of pig’s trotters

  1. The first step will be to eliminate any hair that may remain on the little hands. You can make them by singeing them a little or by shaving them with a razor blade. One tip is that, first of all, you can leave them in cold water and in the refrigerator the day before so that they release all the blood, so that the next day, they will be completely clean and ready to cook.
  2. It is important that, if you prefer to serve them crumbled and without bones, it is not necessary, but if you intend to serve them whole, you should tie them with a kitchen string.
  3. When you have completed this entire process, we can get to work. In the largest pot we have, we will place our hands and cover them with cold water. Then we will put them to boil and, once it boils, we will wait 5 minutes and remove the water. This way they will release all the impurities and foam in the water. We drain, wash under the tap and return to the pot.
  4. We will put our hands back in and add the carrot, onion, leek and finally the spices. We cover all our foods with cold water and cook them for three hours as long as it is a regular pot; if it is a pressure cooker, 30-40 minutes will be enough.
  5. The water resulting from cooking is reserved and the trotters are removed. At this point, if you prefer, you can bone them or leave them whole, this step is a matter of preference.

Preparation of the pig’s trotters sauce

  1. The sauce is the next step. To begin, you need to chop the onion, red pepper and garlic cloves into small pieces. Then we will sauté the vegetables with a splash of extra virgin olive oil and season with salt and pepper. The idea is that they are transparent and soft.
  2. When they have the consistency we need, we will add the diced bacon and fry everything. The next step is to add the flour (wheat or corn) and at this point it is important to stir throughout the process since it is very easy for it to stick. This will give consistency to the sauce and thicken it, but it is optional. The sauce will also be good without it.
  3. We add the sweet paprika from La Vera (or sweet and spicy) to your taste, the bay leaf and then we pour the white wine. We let it reduce for more or less 3-4 minutes so that the alcohol evaporates.
  4. Later, all that remains is to add the chorizo ​​pepper paste to our casserole along with the fried tomato sauce. At the same time, 400 milliliters of the water that we reserved after cooking the trotters will be necessary (here it depends on how you want the sauce, more or less thick).
  5. We will put all the ingredients together well. At this point we will taste for salt and add to our taste. We will let it cook for approximately 30 minutes.

Fried potatoes and final presentation of the pig’s trotters

  1. While we let the trotters finish, we go with the potatoes so that they are perfect when the stew is finished. We peel, wash and cut the potatoes into strips, to make the classic French fries. We immerse the potatoes in a large bowl with water, and soak well with our hands. We let them rest for 15 minutes. With this we manage to remove starch and prevent the potatoes from sinking into each other when frying.
  2. In a large frying pan, add plenty of oil and heat over medium heat. When it is hot, we add the previously drained potatoes. Fry the potatoes for about 10-12 minutes depending on their thickness, stirring occasionally. When they are almost done, we add the already chopped garlic, the aromatic herbs and a little salt.
  3. Mix well and cook over high heat until the potatoes are tender on the inside and crispy on the outside. We reserve to serve with the hands.

Once we have the stew prepared, it would be ready to plate and present to your guests. If you are one of us, you will like to know that dipping bread in this delicious sauce is the best way to accompany meat. Also a good glass of red wine or a very cold beer, to enjoy as the canons of this recipe dictate. To enjoy!

Tips for delicious pig’s trotters

  • The estimated time for the recipe is 3 hours and 45 minutes. For preparation we will need 15 minutes and for cooking we will need 3 hours and 30 minutes. The dish will need to rest for 24 hours, which like all stews, will always be much tastier from one day to the next. Although it can be tasted on the same day of cooking.
  • If you don’t have much time, they can also be prepared in the pressure cooker. In half an hour or so, they will be cooked and melted, ready to eat. The quick option would be to prepare it in a pressure cooker or express cooker for about 30-35 minutes. Always waiting for all the steam to come out of the pot valve before opening it. Although I also tell you that it doesn’t turn out the same, but with the following little trick, it can end up looking like a simmer. We finish without the lid, normally over medium-low heat for another 20 minutes. We try the trotters until they are smooth and done.
  • If you prepare it the day before to heat it, it is best to use the same pot over very low heat, stirring from time to time so that it does not stick to the pot. From one day to the next, the flavors will mix better and are twice as delicious.
  • The most important thing in this recipe is not to go overboard with the liquid intake. The sauce should be somewhat thick and should not be too watery.

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