Mujuji
Description
Perfect with a meal and with drinks. So, here goes: serve with herbs and sauce.
Instructions
- 1
Step 1
1. Be sure to prepare pig trotters before boiling. The best way is as follows: the evening before, soak them in water with a couple of spoonfuls of vinegar added (this will remove the odor and make it easier to clean off dirt). In the morning, drain the water, scrape them thoroughly with a knife, paying special attention to the folds. Place the cleaned trotters in a pot, cover with cold water, and bring to a boil. Boil for 15 minutes.
- 2
Step 2
2. Drain the water. Wash the feet again, cover with cold water so it comes 2 cm above them. Add onion, washed onion skins, carrot, and spices. Do not salt yet. Simmer gently for 3 hours. Then add salt and cook for 1 more hour.
- 3
Step 3
3. After 4 hours, the meat is tender and comes off the bone easily.
- 4
Step 4
4. Cut the cooked legs in half lengthwise and carefully remove all the bones. There is no need to cut them finely; ideally, the meat should remain in large pieces.
- 5
Step 5
5. Finely chop the cilantro and garlic. Add the garlic to the broth, having first measured out 500 ml. Adjust for salt. Simmer for one minute.
- 6
Step 6
6. Dress the legs with vinegar and layer with herbs. Let marinate for 15–20 minutes.
- 7
Step 7
7. Pour in the broth with garlic and refrigerate for 24 hours.
- 8
Step 8
8. Done! Carefully remove the fat.
- 9
Step 9
9. Serve by flipping onto a plate. Enjoy!