← All recipes
Oaxacan · Starter
Patitas de Puerco en Escabeche
Pork trotters simmered for hours until they fall apart, then dressed with a jalapeño, carrot and herb escabeche. A collagen-rich Oaxacan drinking snack that is best served warm, with the tangy pickle spooned over.
- YieldServes 4
- Hands-on1 h 15 min
- Total4 h 57 min
- Difficulty
Ingredients
Escabeche
- 40 mlextra-virgin olive oil
- 65 gsmall white onions, quartered (2 small)
- 2 clovesgarlic, small, peeled
- 95 gcarrots, peeled and cut into strips (about 5/8 cup)
- 65 gjalapeños, rinsed and sliced into strips (about 8)
- ½ leafbay leaves
- 1 tspdried oregano
- 2 sprigsdried thyme
- to tastesea salt
- 40 mlapple cider vinegar
Pork feet
- 900 gpork feet, cut into quarters by the butcher (four pieces per trotter)
- 950 mlwater
- 15 gwhite onion, half of a small onion, quartered
- 10 ggarlic cloves, peeled
- 1½whole cloves
- ½allspice berries
- ½ leafbay leaves
- 1½ tspdried oregano
- 0.63 tspsea salt
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.