• Pig ear, snout, trotters and cheek;
  • onion, tomatoes and white wine.
  • A handful of herbs: laurel, oregano, thyme and mint.
  • A pinch of sweet red pepper. A pinch of black pepper.
  • "Esqueixada" potatoes.
  • Salt.
  • Water.

To make the sauce:

  • 4 toasted almonds,
  • 10 hazelnuts,
  • 2 walnuts,
  • 1 piece of stone chocolate.


Make a sofrito with the onion and the tomatoes. Add the pig trotters, ear, snout and cheek - chopped into small pieces - and the garlic.Bathe in plenty of water. Add salt, red pepper and black pepper. Cover the cooking pot and leave to cook on a low flame for about 2 hours. 

When the dish still has about 20 minutes left to cook, add the potatoes and the sauce and leave it to cook until the potatoes are well done. 


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