Aljomar Iberico Pig trotters in wine sauce

Ingredients 

• 8 Aljomar Iberico pig’s feet (trotters), very white 
• 12 garlic cloves, unpeeled 
• 1 leek, chopped 
• 1 spring onion, chopped 
• ½ litre red wine 
• 50 ml Armagnac brandy 
• Hot water 
• 1 stock cube 
• Knob of butter 
• Olive oil 
• Salt 

Method 

Drizzle olive oil in a large heated pot. Brown trotters on all sides. Remove and shake off excess oil, and set aside. Add garlic, chopped leek and spring onion to pot and sauté. Return trotters to pot, add wine and bring to boil. 

Add Armagnac. Add hot water to cover trotters completely. Add stock cube and salt to taste. 

Simmer for 3 hours. Remove trotters, drain and set aside. Strain remaining liquid. Meat should be tender and falling off the bones. Remove bones and any cartilage. 

Place the meat back in the liquid. Reduce liquid for 20 minutes allowing meat to absorb the liquid. 

When the sauce has thickened, add a knob of butter and a splash of Armagnac. 

Check seasoning and salt to taste.