It has been a long time since we have eaten suckling pig trotters and when I went to the butcher shop and saw them so white I was encouraged to make them.
This is a traditional dish, which years ago was eaten in houses. Now, in the rush, we are lazy to do it since it is a bit entertaining. The good thing is that it is easy, inexpensive and is to lick your fingers. Never better said.
- One Kilo of suckling pig trotters
- About 12 black peppercorns
- Two bay leaves
- An onion
- Some flour
- A little saffron
In the butcher shop they give us quite clean, we have to ask them to break them, then at home we separate them and wash them well.
We put them in the pot with a bay leaf, the peppercorns and the salt and cover with water. We let it cook for 10 minutes and when it is finished we remove the pressure and remove the trotters and drain them. Strain broth and reserve.
We go through flour and egg and brown them and place them in a saucepan.
To make the sauce we cut the onion and poach it well, add a little flour and fry it so that the flour does not taste raw. Add the water in which the trotters have cooked and a pinch of ground saffron. When the sauce is thickened, pour it into the saucepan, put the bay leaf and rectify with salt. We have it cooking 5 minutes. They are richer from one day to the next.