📝 About This Recipe
A true gem of Mexican cantina culture and home kitchens alike, these pig's trotters are gently simmered until tender and then marinated in a vibrant, aromatic vinegar brine. This dish balances the rich, gelatinous texture of the pork with the sharp, refreshing crunch of pickled vegetables and fragrant herbs. Whether served as a hearty 'botana' or a main course, it represents the soulful art of Mexican preservation and flavor balancing.
🥗 Ingredients
The Pork and Broth
- 1.5 kg Pig's trotters (cleaned and split lengthwise)
- 1/2 piece White onion
- 4 cloves Garlic (smashed)
- 3 pieces Bay leaves
- 2 tablespoons Sea salt
The Pickling Brine (Escabeche)
- 2 cups White vinegar (distilled)
- 1 cup Water (reserved cooking liquid can also be used)
- 1/4 cup Olive oil (extra virgin)
- 3 pieces Carrots (peeled and sliced into rounds)
- 1 piece White onion (sliced into thick rings)
- 4 pieces Jalapeño peppers (sliced into strips, seeds removed for less heat)
- 6 cloves Garlic (peeled and halved)
Spices and Aromatics
- 1 tablespoon Dried Mexican oregano (crushed between palms)
- 1/2 teaspoon Thyme (dried or 2 fresh sprigs)
- 1/2 teaspoon Marjoram (dried)
- 10 pieces Black peppercorns (whole)
- 3 pieces Whole cloves
👨🍳 Instructions
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1
Thoroughly wash the pig's trotters under cold running water. Use a small knife to scrape away any remaining hair or impurities from the skin.
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2
Place the trotters in a large stockpot or pressure cooker. Cover with plenty of water (about 3-4 inches above the meat).
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3
Add the half onion, 4 cloves of garlic, bay leaves, and salt to the pot. If using a regular pot, simmer for 1.5 to 2 hours. If using a pressure cooker, cook for 45-50 minutes until the meat is tender but not falling off the bone.
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4
Once cooked, remove the trotters from the broth and set aside to cool slightly. Strain and reserve 1 cup of the cooking liquid if you prefer a richer flavor in your brine.
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5
In a separate large deep skillet or pot, heat the olive oil over medium heat.
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6
Add the sliced onions and garlic cloves. Sauté for 3-4 minutes until the onion is translucent but still has a slight bite.
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7
Add the carrot slices and jalapeño strips to the skillet. Cook for another 5 minutes, stirring occasionally to coat the vegetables in the oil.
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8
Stir in the peppercorns, cloves, oregano, thyme, and marjoram. Toast the spices briefly for 1 minute until fragrant.
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9
Pour in the white vinegar and the water (or reserved broth). Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes.
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10
Carefully add the cooked pig's trotters into the pickling liquid. Ensure they are mostly submerged.
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11
Simmer everything together for an additional 10 minutes to allow the flavors to penetrate the meat.
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12
Remove from heat and let the dish cool to room temperature. For the best flavor, transfer to a glass or ceramic container and refrigerate for at least 4 hours, preferably overnight.
💡 Chef's Tips
For the best texture, ensure you don't overcook the trotters in the first step; they should be tender but the skin must remain intact. Always use a non-reactive container (glass, ceramic, or stainless steel) for marinating to avoid a metallic taste from the vinegar. If the vinegar taste is too sharp for your preference, add a pinch of sugar to the brine to balance the acidity. Rubbing the Mexican oregano between your palms before adding it to the pot releases the essential oils for a much deeper aroma. This dish is traditionally served cold or at room temperature, which allows the gelatin in the broth to slightly thicken the sauce.
🍽️ Serving Suggestions
Serve on crisp corn tostadas spread with a thin layer of refried beans. Accompany with sliced avocado and a sprinkle of crumbled Queso Fresco to balance the acidity. Pair with a cold Mexican lager or a crisp, dry white wine like a Sauvignon Blanc. Provide extra pickled jalapeños and carrots on the side for those who enjoy more heat. Serve as a 'plato fuerte' alongside Mexican red rice and warm corn tortillas.