Pig's trotters with boletus

Cook the pig's trotters cut lengthways in half for about an hour and a half with an onion, six cloves and a leek. Once cooked, drain them and bone them without losing their shape, leave them to cool.

On the other hand, cut the boletus into cubes and sauté them, add a little port, allow to reduce and moisten them with the meat juice, allow to reduce again until a consistent and shiny sauce is obtained and set aside.

When it is time to serve, cut the pork hand in two and caramelise it on the griddle, place it on the plate, add the sauce and finish with some thyme and rosemary flowers.