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Slow-Cooked Pork Trotters, Spicy Peanut Curry, Scallions, And Hominy Patitas De Puerco En Salsa De Maní
PORK FOODSERVICE25Ingredients
105Minutes
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Ingredients
US|METRIC
10 SERVINGS
- 1/2 cup onions (small dice)
- 1 tsp. garlic (chopped)
- 1/4 cup oil (blended)
- 1 pork cheeks (recipe Pressure Cooked, & Trotters)
- 1/2 cup pork braising liquid (Reserved, from cheeks & trotters)
- 1 curry (recipe Spicy Peanut)
- 1 cup peanuts (toasted)
- 3 Tbsp. cilantro (fresh finely chopped)
- 1/2 cup yukon gold potatoes (medium dice, blanched)
- 1/2 cup hominy (cooked)
- 1/2 cup scallions (sliced)
- 2 lb. pork cheeks (cleaned)
- 2 lb. pig trotter (hooves removed)
- 1 gal. brine (standard)
- 3 qt. pork stock
- 1/2 lb. onions (sliced)
- 6 cloves garlic (smashed)
- 1/2 cup spices (adobo)
- 3/4 cup peanut butter (freshly made, no sugar)
- 1/2 cup onions (small dice)
- 1 tsp. garlic (chopped)
- 1/4 cup aji yellow paste
- 1 tsp. achiote (ground)
- 1 cup milk
- 2 Tbsp. butter
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Directions
- 1. In a large pot, over medium heat, add blended oil. Add onions & garlic, cook until soft
- 2. Add cooked pork trotters & cheeks and some reserved braising liquid.
- 3. Add spicy peanut curry and bring to a simmer
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