Ingredients:

• 1kg of pig’s feet
• Water
• 5 cloves of garlic
• Salt to taste
• Fresh coriander to taste
• 1 Bay Leaf
• 100ml of white wine
• 2 eggs

Preparation:

Place 1 kg of pig’s feet cut into small pieces in the pressure cooker (ask the butcher to cut them), add water to cover, salt and 2 or 3 cloves of garlic and cook for 30 to 40 minutes.

After this time, check if they are well cooked and discard the cooking water.

Make a floor with 2 cloves of garlic, fresh coriander and salt (just enough to help crush the floor).

In a pan, pour a generous dash of olive oil, add the garlic and coriander and 1 bay leaf. Sauté without letting the garlic burn.

Add the trotters and white wine. Let it boil for 5 minutes for the alcohol to evaporate and then add 2 beaten eggs.

Serve on a platter with chopped coriander on top. Serve with fried bread.