Sarza de Patitas

Sarza de Patitas

By
From
Andina
Serves
2
Photographer
David Loftus

Marinated Pigs’ Trotters. This cold, refreshing and meaty salad is one of the Arequipa region’s most emblematic dishes. It’s also very economical. Nose-to-tail eating is ingrained in our Andina culture and ensures greater sustainability: we use as much of the animal as possible to create nutritious dishes and generate less waste.

Ingredients

Quantity Ingredient
4 small pigs’ trotters
1 carrot, julienned
3 celery sticks, roughly chopped
1 large red onion, roughly chopped
4 garlic cloves, bruised
3 dried bay leaves
1/2 teaspoon peppercorns
2 red onions, finely sliced
2 tomatoes, halved and finely sliced
a small bunch parsley, finely chopped, to serve
2 large potatoes, cooked and sliced, to serve
salt

For the marinade

Quantity Ingredient
4 tablespoons olive oil
2 tablespoons red wine vinegar
3 limes, juiced
2 dried bay leaves, crumbled
1 teaspoon dried oregano
1 garlic clove, crushed
1 rocoto pepper, deseeded and finely chopped
or 2 medium-heat red chillies, deseeded and finely chopped

Method

  1. Put the pigs’ trotters in a large saucepan and cover with water. Put the pan over a high heat and bring the water to the boil. Immediately, mushroom-coloured foam will collect on the surface of the water – skim this away. When the foam stops forming, add the carrot, celery, roughly chopped red onion and the garlic, along with the bay leaves, 2 teaspoons of salt and the peppercorns. Turn down the heat to low and simmer for 1 1/2–2 hours until the trotter meat is tender and on the verge of falling off the bone. Remove the trotters carefully with a slotted spoon and transfer to a bowl to cool.
  2. While the trotters are cooling, mix together all the marinade ingredients and season with salt. When the trotters have cooled, add the sliced onion to the bowl and pour over the marinade, turning everything gently to coat. Cover the bowl with clingfilm and leave to marinate in the fridge overnight.
  3. To assemble the dish, place the trotters on 2 individual serving plates, reserving the marinade. Add half the slices of red onion (from the marinade liquid) and half the slices of tomatoes to each plate, then spoon over the reserved marinade liquid, season with salt and finish off with a sprinkle of chopped parsley. Serve the potatoes on the side.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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