Preparation
The day before, salt the pork feet, properly arranged (mossed, scraped, very clean) and broken in half.
On the day of cooking, bake the feet in about 1 liter of water.
In a mortar, step the coriander with the peeled garlic cloves and salt.
Pour the mixture in a pan with the oil and the bay leaf, letting it cook for 2 to 3 minutes.
Add the paprika and flour, stirring for a few more minutes.
Add the water to boil the feet, and the broken feet, boiling for about 5 minutes.
Beat the egg and add it to the broth, stirring constantly (the egg will stay in threads).
Finally, add the vinegar.
Serve the feet with slices of homemade bread and a little crusty.
On the day of cooking, bake the feet in about 1 liter of water.
In a mortar, step the coriander with the peeled garlic cloves and salt.
Pour the mixture in a pan with the oil and the bay leaf, letting it cook for 2 to 3 minutes.
Add the paprika and flour, stirring for a few more minutes.
Add the water to boil the feet, and the broken feet, boiling for about 5 minutes.
Beat the egg and add it to the broth, stirring constantly (the egg will stay in threads).
Finally, add the vinegar.
Serve the feet with slices of homemade bread and a little crusty.
Ingredients
- 1 teaspoon of paprika
- 1 tablespoon of salt
- 1 tablespoon of vinegar
- 1 bay leaf
- 1 liter of water
- 1 coriander sauce
- 1 egg
- 2 tablespoons of olive oil
- 2 tablespoons of flour
- 3 cloves of garlic
- 4 pig feet
- 200 g of homemade bread (crusty)
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