Hi all, I am trying to follow the linked recipe but there are some clarifications that would help from a spanish speaker, or someone more versed in cooking than i am.
1-In the video at 35 seconds she calls for 1kg of pork pescuezo or espinoza. I unfortunately could not find a solid translation for what that would be called at an american butcher. Does anyone know?
2-At 45 seconds she calls for 2 patas de puerco, but they just look like bones to me. What would this cut be called in english? And if it is indeed pigs feet, any ideas for a substitute? It might be difficult for me to source them
3-The pork shoulder she uses seems to be in large pieces, is there any special technique here or can i just cut up my pork shoulder into large pieces?
I know i can probably just use any bone-in pieces alongside the shoulder, but i want to do this right since it’ll take a lot of time and effort. Thanks for your help everyone!
https://m.youtube.com/watch?v=-Bi0cC6uzDs
by Extra-Guidance3085