Nail clippings and pigskin

Pork trotters and skin are traditional ingredients that, when prepared correctly, offer a culinary delicacy appreciated by many. We start by preparing the trotters, which we singe over the stove flame, ensuring we remove any impurities or hair. We use a sharp knife to meticulously scrape them. Once we finish this process, we turn our attention to the skin, which we degrease with the same sharp blade, ensuring it is clean and ready for cooking.

In a large pot, we add about 10 liters of cold water, in which we will place the trotters and pork skin. It is essential to add three tablespoons of salt to intensify the flavor. We bring the water to a boil, then reduce the heat to a minimum, allowing it to simmer gently on the medium burner of the stove. It is crucial to remove the foam that forms on the surface to achieve a clear broth.

After we have skimmed well, we add the peeled garlic, from which we have only removed the first layer of skin, so as not to affect its aroma. Next, we add the pepper and let the mixture simmer on low heat until the water reduces by more than half of its initial volume. This process allows the meat on the trotters to easily detach. Once we reach this stage, it is time to check the taste. If necessary, we can add a little salt, being careful not to overdo it.

To ensure that the jelly has set well, we take a spoonful of the broth and place it on a plate, letting it cool. If it hardens in a few minutes, we can proceed. The pot with the jelly will be taken to the balcony, where we let it cool until the next morning.

The next morning, we bring the pot inside and carefully start to scoop off the fat formed on the surface to achieve the cleanest appearance possible. After we have thoroughly cleaned the surface, we place the pot back on the heat to liquefy the jelly again. Now, we remove the pieces of trotters and skin, deboning the trotters gently to keep their shape, while the skin can be cut into strips, depending on individual preferences. The broth will be strained carefully.

To serve, we place one trotter or half in deep plates, alongside strips of skin. On top, we pour the jelly broth, and for an extra flavor boost, we can sprinkle sweet or hot paprika. It is recommended that the paprika be added at serving, and a splash of lemon juice will enhance the flavors. This traditional recipe is not only delicious but also a true celebration of tastes. Enjoy your meal!

 Ingredients: 4 pig nails (well, Very Happy sneakers) 400g pork rind 5 heads of garlic peeled from the first skin whole peppercorns as much as fits in the palm of your hand salt to taste paprika lemon

 Tags:  meat garlic pig lemon christmas and new year's recipes jellied meat