We parboil the pig nails, an essential process to enhance their flavor and texture. After parboiling, we wash them well under cold running water, removing impurities. Then, we cut them in half, and each half is divided again into two, resulting in smaller portions that are easier to cook. The pre-cooked pork belly is an ingredient that requires special attention. We bring it to a boil in a pot of water, adding salt, bay leaves, a few cloves of garlic, and a splash of vinegar. This mixture will not only improve the taste of the belly but also help eliminate unpleasant odors. After boiling, we strain it and wash it again under cold running water, letting it drain well until use.
In a pan, we finely chop the onion and add it to 2 tablespoons of heated lard, sautéing it until it becomes translucent and fragrant. Here, we have the option to add diced bell pepper; if we don't have it, we can resort to the pepper paste or even skip it. We add the portions of pig nails and season with salt, pepper, gulyas (or paprika) to taste. We let them sauté together for about 10 minutes, stirring constantly to avoid sticking.
Once the nails are slightly browned, we add enough water to completely cover them. At this stage, we also add 2 bay leaves, cover the pot with a lid, and let it simmer on low heat until the nails become tender. I prefer to use a pressure cooker, where this process takes about 35 minutes, but if you don't have one, a regular pot will work, just requiring more time. If necessary, add more water along the way.
When the nails are cooked, we add the pre-cooked and sliced belly to the stew, adding enough water to cover everything lightly. We add the sliced garlic cloves and, if you want a bit of heat, you can also put in some hot pepper. We let it simmer on low heat until the sauce reduces and thickens, providing an intense and savory flavor. Finally, anyone who wishes can add a bit of fresh parsley for an extra touch of freshness.
This delicious stew is ideally served alongside boiled potatoes or with a slice of fresh bread to soak up the sublime flavors of the sauce. Enjoy your meal!
In a pan, we finely chop the onion and add it to 2 tablespoons of heated lard, sautéing it until it becomes translucent and fragrant. Here, we have the option to add diced bell pepper; if we don't have it, we can resort to the pepper paste or even skip it. We add the portions of pig nails and season with salt, pepper, gulyas (or paprika) to taste. We let them sauté together for about 10 minutes, stirring constantly to avoid sticking.
Once the nails are slightly browned, we add enough water to completely cover them. At this stage, we also add 2 bay leaves, cover the pot with a lid, and let it simmer on low heat until the nails become tender. I prefer to use a pressure cooker, where this process takes about 35 minutes, but if you don't have one, a regular pot will work, just requiring more time. If necessary, add more water along the way.
When the nails are cooked, we add the pre-cooked and sliced belly to the stew, adding enough water to cover everything lightly. We add the sliced garlic cloves and, if you want a bit of heat, you can also put in some hot pepper. We let it simmer on low heat until the sauce reduces and thickens, providing an intense and savory flavor. Finally, anyone who wishes can add a bit of fresh parsley for an extra touch of freshness.
This delicious stew is ideally served alongside boiled potatoes or with a slice of fresh bread to soak up the sublime flavors of the sauce. Enjoy your meal!
Ingredients
2 pieces of pork nails, 1 kg of pre-cooked and sliced belly, 2 large onions (if not, use 4 smaller ones), 2 tablespoons of lard, goulash paste (paprika can be used), 2 finely chopped bell peppers (I used roasted pepper paste), 2 bay leaves, 3 cloves of garlic, 1/2 sliced hot pepper, salt, pepper, green parsley (optional)