Directions
- 1Remove the seeds from the dry ñora.
- 2Season the pork knuckles.
- 3Place the seasoned pork knuckles in a frying pan with olive oil.
- 4Seal the pork knuckles on both sides until browned.
- 5Add the garlic head, onion, and ñora to the frying pan.
- 6Add Romero, whiskey, white wine, and water to the pan.
- 7Bake at 180 degrees Celsius for 1 hour and 2 minutes.
- 8Remove the vegetables from the pan.
- 9Remove the pork knuckles from the pan.
- 10Return the pork knuckles to the pan.
- 11Bake the pork knuckles in the oven for 45 more minutes.
- 12While the pork knuckles are baking, crush the vegetables together with a chili pepper and some broth to make the sauce.
- 13After 45 minutes, add the prepared sauce to the pork knuckles.
- 14Return the pork knuckles with the sauce to the oven at 200 degrees Celsius for 45 more minutes.
Ingredients
- 2 pork knuckles
- 1 garlic head
- 1 onion
- 1 dry ñora
- 1 cda. Romero
- 40 ml whiskey
- 250 ml white wine
- 500 ml water
- olive oil
- salt
- pepper
- 1 chili pepper
Equipment
frying panoventray
Tips
- If your frying pan is oven-safe, you don't need to transfer the contents to a separate tray.
- Crush the vegetables and broth with a chili pepper to make the sauce.
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