This simple spicy treat made from pig’s feet is a rare delicacy. The dish has its origin in Afro-Panama and it tastes nothing short of heavenly. If you serve this little course to your guests along with their meal, believe me when I say that they are going to squeal with the true delight of fine dining!
Ingredients:
- 3 pounds of Pork legs
- 1 large onion
- 2 cucumbers
- 1 purple onion
- 3 cloves of garlic
- 3 sticks of celery or coriander
- 2 habanero
- 15 lemons
- 2 ½ tablespoons of salt
Prep time: 30 min. Total time: 4 h 30 min.
Servings: 4
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Directions:
Procure the three pounds of pork legs, previously shaved and washed.
Bring water to a boil in a large pot. Add the pork legs and let the poet boil for 15 minutes to remove all residue.
Once the 15 minutes have passed, remove the legs and wash them again in fresh, running water.
Put the legs in a large pot and boil with the celery and garlic salt for an hour until soft. Once ready, take them out and let cool. Reserve 3 cups of the broth to mix with lemon juice and other ingredients.
Cut the lemons and extract the juice. Store the juice for later use.
Cut the onions into slices. Also, slice the red onions, but put them apart. Marinate onions in apple cider vinegar for 10 minutes, adding a pinch of salt. Save the red onions to decorate a dish at the end.
Cut the cucumbers into slices and chop the habanero.
Once the vegetables are ready, add them into a glass jar with lemon juice, and add the broth from the legs. Mix all the ingredients, cover and let stand at room temperature for 3 hours.
Once the three hours have passed, decorate with the red onion slices. The dish is ready.
Enjoy!
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