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Pig's Trotters stuffed with Lamb, served with Mustard Sauce and Chard



For the pig's trotters

Split the trotters in half and place them in water.

Leave them in the fridge for 24 hours, changing the water three times.

Boil with a few peppercorns in water for two hours. Check to see if they are tender.

Leave them to cool in the same water.

Remove the bones, taking care not to spoil the shape of the trotters, and set aside.

For the stuffing

Brown the chopped shallots in a little oil, add the minced meat, and season with salt and pepper.

Add the white wine, brandy, the palo and the hierbas secas.

Let the alcohol evaporate and set aside.

Products Quely used in this recipe:

Receta Quely

For the pig's trotters

  • 2 pig's trotters cut in half
  • Peppercorns

For the stuffing

  • 300 g. minced lamb
  • 2 shallots
  • 1 dessert spoon extra virgin Estancia de Son Pons olive oil
  • 1 dessert spoon palo liqueur
  • 1 dessert spoon hierbas secas liqueur
  • 1 dessert spoon white wine
  • 1 dessert spoon brandy
  • Salt
  • Black pepper
  • 50 g. butter
  • ¼ l. milk
  • 50 g. flour
  • 10 g. almonds
  • 2 eggs

For the breading

  • 100 g. flour
  • 100 g. Quely Picada biscuit crumbs with garlic and parsley
  • 1 egg
  • Sunflower oil for frying

For the mustard sauce

  • 1 dessert spoon wholegrain mustard
  • 200 g. stock
  • 2 chopped shallots
  • 1 dessert spoon extra virgin Estancia de Son Pons olive oil
  • 1 dessert spoon brandy
  • 1 teaspoon cornflour

For the garnish

  • Chard Sweet paprika Sliced almonds
  • 2 dessert spoons extra virgin Estancia de Son Pons olive oil

For the decoration

  • Sprigs of tarragon



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