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

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.

ASSEMBLY

• 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.