90 min
Type of dish: Meats
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Leg of pork 1.5 kg
Onion 0.2 kg
Leek 1.0 ud
Garlic, bulb 2.0 ud
Parsley 3.0 g
Bay leaf 1.0 g
Frozen mushrooms 0.25 kg
Garlic cream 0.25 l
Purple onion from Zalla 0.25 kg
Small golden apple 0.038 kg
Bread 6.25 g
White stock 0.25 l

For the pig trotters:

  • Remove the hair from the trotters and cut them in half lengthwise, Tie them and put them in a pressure cooker with vegetables.
  • After cooking, remove from the cooking stock and discard vegetables and leave to cool.
  • Debone the trotters and form them into sausage shapes by wrapping them in film. One third of the sausages should be filled with chopped candied mushrooms. Let them solidify in the fridge.
  • Once cool, cut them into large slices and grill them. Cut the rest of them into thinner slices and batter them.

For the Biscayan sauce

For garlic cream


  • Sauté the trotters filled with the garlic cream.
  • Sauté the pan-fried trotters with the Biscayan sauce.
  • To decorate the trotters use vegetables chips and sliced mushrooms.
Nutritional information (1 portion)
Fiber 4.56 g
Saturates 24.61 g
Monounsaturated fatty acids 25.92 g
Polyunsaturated fatty acids 6.93 g
Cholesterol 365.1 mg
Calcium 208.83 mg
Iron 9.65 mg
Zinc 8.25 mg
Vitamin A 237.02 ug
Vitamin C 36.53 g
Folic acid 93.32 ug
Salt (Sodium) 1090.44 mg
Sugars 8.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.