Pig’s trotter rolls with mustard sweet and sour sauce and tomato pulp

25 h
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Traces of celery
Traces of celery
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Leg of pork 0.5 kg
Bacon 0.05 kg
Frozen chopped mushrooms 0.03 kg
Corinto raisins 0.025 kg
Plain flour 0.02 kg
Eggs 2.0 ud
Sesame 0.1 kg
Dijon mustard 10.0 g
White stock 0.3 l
Raspberry vinegar, bottle 0.025 l
Creamed corn 0.01 kg
Shallots 0.05 kg
Truffle 5.0 g
Table salt 3.0 g
Ground black pepper 3.0 g
Mostaza wasabi 5.0 g
Microbrotes de guisante 5.0 g
Water 0.3 l
Bones 0.09 kg
Onion 0.03 kg
Carrots 0.015 kg
Green leek 0.15 ud

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 5.64 g
Saturates 21.66 g
Monounsaturated fatty acids 36.44 g
Polyunsaturated fatty acids 67.86 g
Cholesterol 209.37 mg
Calcium 214.23 mg
Iron 6.52 mg
Zinc 4.49 mg
Vitamin A 123.61 ug
Vitamin C 15.87 g
Folic acid 88.38 ug
Salt (Sodium) 709.86 mg
Sugars 18.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.