Enjoy this recipe of chef Héctor Aínsa Laguna with our Hoy brand.
Deboned Iberian pig’s feet from Teruel, apple textures, ham dust and pepper foam
- Pig’s feet of Teruel Iberian pork (Duroc)
- Granny Smith apple
- Cured ham from Terue
- Red and yellow bell peppers
- White wine
- Extra virgin olive oil
Blanch the pig’s feet in boiling water. Inspect and reserve. Season boiling water with cloves, bay leaf, cinnamon, peppercorns and salt and cook the pig’s feet
Once cooked and while still warm, debone while attempting to maintain the shape of the pig’s foot.
Place on a steel tray until achieving the desired thickness and place a weight on top and leave for 24 hours so that it compacts.
Remove the mold while it is cold and slice into rectangles.
For the apple puree: Wash, peel and core the apple and cook in a deep pan with a lid, together with the white wine, sugar and water. Blend in a food processor and emulsify with butter
For the apple osmosis: Peel and core the apple and cut into a small dice and develop osmosis with an equal amount of anise
For the ham dust: Cut the ham into very fine slices, dehydrate and chop in food processor
For the red and yellow pepper emulsions: Bake the peppers, peel, and emulsify with extra virgin olive oil.
Héctor Aínsa Laguna
Although he is not yet in his thirties, Hector Ainsa has been cooking around the world. His parents were from Huesca, he was born in Zaragoza and he has settled in Teruel to begin his personal project, the restaurant La Menta.
Aragón, the Basque Country, Ibiza, the Dominican Republic, France and Switzerland have made him an international cook that relies on a traditional base to develop a fusion cuisine that is dynamic, fresh and refined “to the max” in his presentations.
The recipe of deboned Iberian pig’s feet as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.