Vida Recetas Editorial
Braised pork feet are a traditional dish full of flavor and texture, ideal for those seeking a comforting and budget-friendly recipe. This version, designed for two people, combines the richness of pork with the depth of a beef bone broth, achieving a natural gelatinous quality that melts in your mouth.
The key lies in the double cooking process: first, the bones and pork are lightly roasted in the oven to enhance their flavor, and then they are braised in a pressure cooker with bay leaf and pepper, which tenderizes the meat and concentrates the juices. The blended vegetables (red onion, garlic, and roasted pepper) create a thick, aromatic sauce that coats every bite.
Perfect for a special lunch or a family meal, this dish proves that with few ingredients and a little patience, spectacular results are achievable.
Cook
45 min
Servings
2
Put the bones and the pork in the oven so that they brown a little
In the express pot we add water, bay leaf, feet and bones
Let it boil for half an hour
Shred the vegetables and fry them
Remove the bones and feet, reserve the broth
Add the feet to the vegetables, add the pepper and cloves, take a few turns
Put it back in the pot, cover it with enough broth and let it boil for another 15 minutes.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 45 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
