Name: Grilled Pig’s Trotters (Manitas de Cerdo a la Parrilla)
Yield: Serves 6
Cuisine: Spain
Ingredients: 3 tablespoons olive oil; 6 pig’s trotters, split lengthways and washed well; 6 black peppercorns, crushed; 2 wineglasses dry sherry; 1 large onion, peeled and quartered; 2 bay leaves; 1 large carrot, roughly chopped; 2 cloves of garlic, finely chopped; 3 tablespoons chopped fresh parsley; Freshly ground black pepper; 4 tablespoons fresh breadcrumbs — white or brown as you wish; Salt

Preparation info

Serves
6

Difficulty
Complex

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

6 pig’s trotters, split lengthways and washed well
1 large carrot, roughly chopped
1 large onion, peeled and quartered

Method

Put the pig’s trotters in pairs in a very large saucepan, so that they make a nice tight fit. Throw in the carrot, onion, bay leaves and peppercorns. Pour in the sherry and enough water to cover well, then add a little salt. Boil steadily for 40 minutes.

Top up the pan with some more boiling water, then lower the heat and simmer gently with the lid on for about 4 hours. It will take thi