Patita con Maní (Peruvian Pig's Feet in Peanut Sauce)

🧂 Ingredients

• 1.5 kg Pig's feet (trotters)
• 150 g Raw peanuts
• 3 tbsp Ají panca paste(Adjust to your spice preference. Ensure it's a paste, not dried flakes.)
• 2 medium Yellow onion
• 4 cloves Garlic
• 1 tsp Ground cumin
• 2 tbsp Vegetable oil
• 6 cups Water or chicken broth(For simmering the pig's feet and for the sauce base.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the pig's feet: Rinse the pig's feet thoroughly under cold water. Place them in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to a simmer. Skim off any foam or impurities that rise to the surface for the first 10-15 minutes. Drain and rinse the trotters. Return them to the pot.

   ⏱️ 20 minutes
2. 2

   Simmer the pig's feet: Add 6 cups of fresh water (or chicken broth for richer flavor) to the pot with the pig's feet. Add half of the chopped onion and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2.5 to 3 hours, or until the pig's feet are very tender and the skin is gelatinous. Check periodically and add more water if needed to keep the trotters submerged.

   ⏱️ 2.5 - 3 hours
3. 3

   Prepare the peanut base: While the pig's feet are simmering, toast the raw peanuts in a dry skillet over medium-low heat for about 5-7 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them. Let them cool slightly, then grind them into a fine powder using a food processor or blender. Set aside.

   ⏱️ 15 minutes
4. 4

   Sauté aromatics: Once the pig's feet are tender, carefully remove them from the pot and set aside. Strain the cooking liquid, reserving about 4 cups. In the same pot (or a clean one), heat the vegetable oil over medium heat. Add the remaining chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5-7 minutes.

   ⏱️ 10 minutes
5. 5

   Build the sauce: Stir in the ají panca paste and ground cumin. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. Pour in about 1 cup of the reserved cooking liquid and whisk to combine, scraping up any browned bits from the bottom of the pot.

   ⏱️ 3 minutes
6. 6

   Incorporate peanuts and thicken: Gradually whisk the ground peanuts into the pot. Add another 2 cups of the reserved cooking liquid. Bring the mixture to a gentle simmer, stirring constantly to prevent sticking. Cook for about 10-15 minutes, or until the sauce begins to thicken to a gravy-like consistency. If the sauce becomes too thick, add more reserved cooking liquid.

   ⏱️ 15 minutes
7. 7

   Combine and finish: Return the cooked pig's feet to the pot with the peanut sauce. Stir gently to coat. Season with salt and freshly ground black pepper to taste. Continue to simmer gently, uncovered, for another 15-20 minutes, allowing the flavors to meld and the sauce to reach your desired consistency. The sauce should be rich and cling to the trotters.

   ⏱️ 20 minutes
8. 8

   Serve: Ladle the Patita con Maní into shallow bowls, ensuring each serving has plenty of sauce and tender pig's feet. It is traditionally served with white rice.

💡 Pro Tips

• ✓The goal is for the pig's feet to be incredibly tender and gelatinous, almost falling off the bone.
• ✓The peanut sauce should be rich, creamy, and savory, with a mild heat from the ají panca.
• ✓This is a traditional Afro-Peruvian dish, showcasing the fusion of African and indigenous culinary influences in Peru.
• ✓For a smoother sauce, you can blend the peanuts with a little liquid before adding them to the pot.

🔄 Variations

• For a richer peanut flavor, increase the amount of peanuts by 50g.
• For a spicier version, add a pinch of ají amarillo paste or a finely minced chili pepper along with the ají panca.
• Some variations include adding a bay leaf during the simmering of the pig's feet for added aroma.

🥗 Nutrition

Per serving