Sarsa de Patitas

Sarsa de Patitas is a piquant, refreshing salad from the Peruvian coast, made from thinly sliced pickled pig's trotters tossed with raw red onion in a sharp lime and ají amarillo dressing. It is served chilled as an aperitivo or side dish and is considered one of Lima's great bar snacks — fierce, fatty, and addictive.

Serves: 4

Ingredients

• 2 pig's trotters (patas de cerdo), about 800g (1.75 lb) total, cleaned and split
• 1 white onion, halved, for cooking
• 4 garlic cloves, for cooking
• 2 bay leaves
• 1 tsp whole black peppercorns
• 2 tsp salt

For the dressing:

• 2 large red onions, halved and very thinly sliced
• 3 tbsp (45 ml) freshly squeezed lime juice
• 2 tbsp ají amarillo paste (or substitute 1 fresh yellow chili, minced)
• 1 tbsp white wine vinegar
• 1 tsp salt
• Handful fresh flat-leaf parsley, chopped
• 1 tbsp fresh coriander (cilantro), chopped

Instructions

1. Place the trotters in a large pot with enough cold water to cover generously. Add the halved onion, whole garlic, bay leaves, peppercorns, and salt. Bring to a boil, skimming the foam.
2. Reduce to a steady simmer and cook for 2–2.5 hours until the trotters are very tender and the cartilage is soft. Remove and cool until handleable.
3. While still warm, strip all the meat, skin, and cartilage from the bones in thin strips. Discard the bones. Refrigerate the stripped meat for 30 minutes until fully chilled.
4. Meanwhile, prepare the onion: place the thinly sliced red onion in a bowl, add 1 tsp salt, and scrunch firmly with your hands for 1 minute. Rinse under cold water and squeeze dry — this removes bitterness and softens the raw edge.
5. In a large bowl, combine the chilled trotter meat with the drained onion. Whisk together the lime juice, ají amarillo paste, and vinegar; pour over the salad and toss well.
6. Fold in the fresh parsley and coriander. Taste for lime and salt. Serve chilled.

Cook's Notes: The gelatin-rich cartilage of the trotters is prized in this dish — do not discard it. The salad should be sharply acidic to cut the richness. Serve with cold beer and tostadas.