Pig’s feet stuffed with cured ham from Teruel and porcini mushrooms from Sierra de Albarracín
Author: Iñaki Cubas Cuellar
- For the pig’s feet:
- 4 pig’s feet
- 1 onion
- 1 carrot
- 1 leek
- bay leaf
- black peppercorns
- clove
- salt
- For the stuffing:
- 1 onion
- 100 g. cured Teruel ham
- 50 g. porcini mushrooms from Albarracín
- 50 ml. extra virgin olive oil from Lower Aragon
- 1 chopped clove of garlic
- 1 tablespoon of chopped parsley
- 50 ml. Dry Sherry
- For the sauce:
- 3 chopped shallots
- 1 tablespoon extra-virgin olive oil from Lower Aragón,
- 1 tablespoon licorice powder
Use the flame from a hand-held blowtorch to burn any remaining hairs on the pig’s feet. Place all the pig’s feet ingredients in a large pot and cover with water. Boil and remove the foam from the surface. Leave to cook over a slow heat for one and a half to two hours. Remove from heat. When it is lukewarm, remove and debone the pig’s feet. Strain the broth and reserve 600 ml.
For the stuffing: Lightly sauté the diced onion with olive oil, add the porcini mushrooms, garlic and the cured ham. Add the Jerez sherry and the parsley and leave it to reduce over a low heat for 5 minutes. Adjust the salt and pepper and chill. Place half of a lukewarm pig’s feet meat in kitchen film along with the stuffing of ham and mushrooms, cover with the other half of the pig’s feet meat and wrap it up. Leave in a refrigerator for 1 hour until the parts stick together owing to the action of the gelatin.
For the sauce: Gently fry the shallots without allowing them to brown. Add the licorice powder and add the broth. Allow sauce to reduce.