1- The day before, cover the corn with water and leave to soak.
2- Wash the mocotós well and scrape them with a knife, removing any residue.
3- Cut the lemon and rub it well over each piece. Squeeze out the juice and mix well.
4- Boil the water in a pressure cooker and add the mocotó. Wait for it to boil and remove. Discard the water.
5- Top up with the water called for in the recipe, add the bay leaf, peppercorns and salt. Cover the pot and cook for 25 minutes from the pressure whistle. Check that it is very soft. Remove and set aside.
6- Still in the pressure cooker, heat the Primor Todo Dia margarine with the Primor soybean oil and brown the pepperoni. Add the onion and garlic, fry until transparent.
7- Add the mocotó with its broth, the corn without the water, the pepper and cook for another 25 minutes, or until the corn is very soft. Correct the salt if necessary. Serve very hot.
TIP
If you prefer, sprinkle coriander on top when serving. In some regions, mocotó is also known as mão de vaca or pata de vaca.
