Pig’s trotter rolls with mustard sweet and sour sauce and tomato pulp
Frozen chopped mushrooms 0.06 kg
Corinto raisins 0.05 kg
Diluted caramel 0.05 l
Dijon mustard 0.025 g
White stock 0.5 l
Raspberry vinegar, bottle 0.05 l
Creamed corn 0.01 kg
Shallots 0.1 kg
Truffle 10.0 g
Table salt 3.0 g
Ground black pepper 3.0 g
Mostaza wasabi 5.0 g
Microbrotes de guisante 5.0 g
For the pig’s trotter rolls:
- Clean the rest of hair and other possible dirt from the pig’s trotters.
- Cook the trotters in a pressure cooker for approximately one hour, together with seasoning vegetables similar to a white stock.
- Confit the mushrooms.
- Chop the bacon.
- Remove the pig’s trotters from the pot, strain and set aside the broth to make a sauce.
- Remove the bones from the trotters while still hot, add the bacon, mushrooms and the raisins, add salt and sweet paprika.
- Place some seasoned trotter portions over greased aluminium foil. Roll the aluminium foil pressing well, forming a ‘trotter’ shape. Close the ends like a sweet. Let cool so that the jelly sets.
- Once cold, remove from the aluminium foil and cut into 4 cm long portions.
- Dip the rolls in flour, beaten egg and sesame, covering them well for frying.
For the sauce:
- Reduce the broth from the trotters.
- Make a caramel.
- Dilute the caramel in the stock.
- Add the raspberry vinegar, the mustard and the peeled and deseed tomato.
- Thicken with corn-starch.
- Add salt and pepper.
For the garnish:
- Blanch the peeled shallots for 5 minutes in salted boiling water.
- Let cool.
- Vacuum pack with salt, pepper and truffle.
For the decoration:
- Select some mustard and peas sprouts.
- Fry the rolls.
- Warm up the vacuum packed shallots to 65 ºC for 5 minutes. Open the bag and remove the shallots.
- Plate up the rolls onto the centre of a deep dish and pour sauce around them.
- Place the shallots on top of the rolls.
- Decorate with the sprouts.
Nutritional information (1 portion)
Fiber 9.07 g
Saturates 28.82 g
Monounsaturated fatty acids 42.74 g
Polyunsaturated fatty acids 72.68 g
Cholesterol 326.37 mg
Calcium 327.24 mg
Iron 11.02 mg
Zinc 8.01 mg
Vitamin A 175.26 ug
Vitamin C 25.7 g
Folic acid 137.6 ug
Salt (Sodium) 916.29 mg
Sugars 25.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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