Red Wine Pork Trotter Stew (Pies de Cerdo al Vino Tinto)

A flavorful and comforting dish that highlights the tenderness of pork trotters in a rich red wine sauce.

Ingredients:

• Pork trotters: 4 to 6 (depending on size and number of servings)

• Red wine: 750 ml (a dry Spanish red like Rioja or Ribera del Duero works well)

• Meat broth: 500 ml (or water if preferred)

• Tomatoes: 4 (fresh or 1 can of crushed tomatoes)

• Onions: 2 medium, finely chopped

• Garlic: 4 cloves, crushed or chopped

• Carrots: 2, peeled and sliced

• Leek: 1, sliced

• Bay leaves: 2

• Fresh thyme: a few sprigs

• Sweet paprika: 1 teaspoon (or more to taste)

• Espelette pepper or mild chili: a pinch (optional, for a mild kick)

• Olive oil: 2 tablespoons

• Salt and pepper: to taste

• Cloves: 2 (optional)

Preparation:

1. Prepare the pork trotters
   Wash thoroughly to remove impurities. If bought raw, ask the butcher to cut them into medium pieces, or do it yourself.
   To reduce excess fat, blanch them in boiling water for 5 to 10 minutes, then drain.

2. Sauté the vegetables
   Heat olive oil in a large pot over medium heat. Add the chopped onions and cook until translucent (about 5 minutes).
   Add crushed garlic, sliced carrots, and leek. Cook for 5 to 7 minutes until vegetables soften slightly.

3. Brown the pork trotters
   Add the pork pieces and brown on all sides for 10 to 15 minutes to develop color and flavor.

4. Deglaze with red wine
   Pour the red wine into the pot to deglaze, scraping the bottom to loosen browned bits.
   Add the meat broth or water.

5. Add tomatoes and spices
   Add crushed or peeled and diced fresh tomatoes. Stir well.
   Season with salt, pepper, paprika, bay leaves, thyme, and cloves. Add a pinch of Espelette pepper for some heat if desired.

6. Slow cook
   Cover the pot and simmer gently for 2 to 3 hours until the trotters are tender and the sauce has thickened.
   Stir occasionally and check that it doesn't stick. Add water or broth if necessary.

7. Adjust seasoning
   Before serving, taste the sauce and adjust salt, pepper, or paprika to enhance flavor.

8. Serve
   Serve hot with steamed potatoes, rice, or mashed potatoes for a complete meal. It also pairs well with toasted bread to soak up the sauce.

Tips:

• This dish is even better the next day as flavors develop further.

• For a richer sauce, add a splash of cream at the end of cooking.

• You can add mushrooms (like button mushrooms or porcini) for extra flavor and texture.

Wine pairing:

The same red wine used in cooking (Rioja or Ribera del Duero) pairs perfectly to enhance the meal.

Alternative or regional names:

1. Manitas de cerdo al vino tinto
   “Manitas” means “little hands,” a common affectionate term in Spain for pork trotters, especially cut into small pieces.

2. Manitas de cerdo estofadas
   General term for stewed pork trotters. Cooking can use red wine, white wine, or tomato sauce.

3. Manitas de cerdo a la riojana
   A Rioja region recipe often with red wine, peppers, tomatoes, sometimes chorizo or bell peppers. The wine used is Rioja.

4. Pies de cerdo guisados
   Generic term for pork trotters stewed in various styles, including red wine.

5. Manitas de ministro
   A gourmet variant (often deboned), served in Spanish restaurants. Sometimes rolled and browned before being covered in wine sauce.

6. Callos con manitas
   A Spanish tripe dish mixed with pork trotters stewed in red wine sauce with paprika and chickpeas.

7. Manitas de cerdo a la andaluza
   Southern Spain variant with stronger spices, thicker sauce, and red wine.

Outside Spain:

In Latin American Spanish-speaking countries, similar dishes exist under various names:

• Patitas de cerdo en salsa roja (Mexico)
  Pork trotters in spicy red sauce, sometimes with wine or vinegar.

• Paticas de cerdo guisadas (Colombia, Venezuela)
  Stewed pork trotters with vegetables, wine, or beer.

• Manitas de puerco en vino (Central America)
  Simpler version close to the traditional Spanish recipe.