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Manos de Cerdo a la Peruana (Peruvian-style Pig's Trotters)

Manos de Cerdo a la Peruana (Peruvian-style Pig's Trotters) is a traditional Peruvian recipe for a classic stew of pig's trotters and onions in a beef broth base flavoured with herbs and containing peanuts and potatoes. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Peruvian-style Pig's Trotters (Manos de Cerdo a la Peruana).

prep time

20 minutes

cook time

110 minutes

Total Time:

130 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Herb RecipesPork RecipesBeef RecipesVegetable RecipesPeru Recipes



Manos de Cerdo a la Peruana (Peruvian-style Pig's Trotters) a Classic Peruvian recipe for a stew of pig's trotters and onions in a beef broth base flavoured with herbs and containing peanuts and potatoes.

Ingredients:

2 pig's trotters
2 medium onions, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 sprig of oregano
freshly-ground black pepper, to taste
20g roasted peanuts, chopped
250ml beef broth
400g potatoes, peeled and finely diced
1 bunch of fresh mint
1/2 red bell pepper, de-seeded and chopped
salt, to taste
2 tbsp oil

Method:

Wash the pig trotters well then put in a large pot with the mint. Pour in enough water to cover, bring to a boil, reduce to a simmer, over and cook gently for about 80 minutes, or until the meat is tender.

Take the pan off the heat then set aside until cool. Drain and pat the pig trotters dry, then strip off the skin and meat. Chop these finely and discard the bones.

Heat the oil in a pan, add the onion and garlic and fry for about 4 minutes, or until soft. Now stir in the bell pepper along with the chopped pig trotter meat and skin. Continue frying until the ingredients begin to brown then stir in the peanuts and oregano. Cover with water and bring to a boil

Stir in the chopped potatoes and the beef broth. Continue cooking over low heat until the potatoes are tender (about 20 minutes).

Serve hot, accompanied by plain boiled rice.