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Panamanian recipe (Afro-Antilles origin)
 
Procedure
 
Fill a pan with water and bring to the boil. Once boiling, add in the washed/cleaned pig trotters.
 
Regularly remove the foam that accumulates. Change the water for new boiling water every 30 minutes - 3 times.
 
Add a spoonful of salt to the final round of boiling...

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Panamanian recipe (Afro-Antilles origin)
 
Procedure
 
Fill a pan with water and bring to the boil. Once boiling, add in the washed/cleaned pig trotters.
 
Regularly remove the foam that accumulates. Change the water for new boiling water every 30 minutes - 3 times.
 
Add a spoonful of salt to the final round of boiling water.
 

Sieve, leave to cool and bone. Cube, mix with the cucumber, onion, scotch bonnet, lemon juice and vinegar. Add in the remainder of the salt. Set aside in a deep dish (out of the fridge) for a minimum 3 hours prior to consumption. 

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Ingredients 4 persons
  • 2 kg pig trotters
  • 2 cucumbers (cut brunoise)
  • 2 onions (cut brunoise)
  • The juice of 6 Persian limes
  • Half cup white vinegar
  • 2 units scotch bonnet (Habanero)
  • 2 spoonfuls salt.
Recipes. The Cook & Chef Institute