Panamanian Saus

Ingredients

• pig feet (Shaved and very thoroughly cleaned)
• white onion (Used for seasoning, with the leftovers used for the second boil)
• red onion (To add flavor to the pig feet)
• cucumber (To mix with the pig feet)
• lime (For the pig feet and the mixture)
• ají chombo (To add heat; used during the second boil and at the end)
• garlic cloves (For the second boil)
• culantro (To season the second boil)
• salt (For the second boil)
• vinegar (For the special mixture)
• sugar (A little, for the mixture)
• Ajinomoto (For the special mixture)
• parsley (For finishing)

Steps

1. 1

   Shave the pig feet and clean them very thoroughly.

2. 2

   Place the pig feet in the cooking pot and boil them for the first time for 25 minutes.

3. 3

   Add the white onion, red onion, cucumber, plenty of lime juice, and the ají chombo.

4. 4

   For the second boil, add the onion scraps, garlic cloves, culantro, ají chombo, and salt.

5. 5

   Cover the pot and cook for 20 more minutes.

6. 6

   Prepare the special mixture by combining lime juice, vinegar, a generous pinch of salt, a little sugar, and Ajinomoto.

7. 7

   Stir the mixture until the ingredients are well combined.

8. 8

   When the pig feet are ready, add plenty of onion, cucumber, and ají chombo.

9. 9

   Add a generous touch of parsley.

10. 10

    Add the special lime and vinegar mixture, and stir to flavor the pig feet.

Notes

The source does not provide exact ingredient quantities or specify the cooking temperature. The video mentions using a Black+Decker cooking pot and recommends that the saus be spicy.

Nutrition per serving

• snack
• antojito
• Panamanian cuisine
• Latin American
• pork
• boiled
• spicy
• street food