Codillos Asados con Patatas

Serves 1
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Directions

  1. 1Place the fresh pork knuckles in a pressure cooker along with the onions cut into quarters, the whole garlic head (unpeeled), the carrots cut in half, the bay leaf and cloves.
  2. 2Cover with water, add a spoonful of salt and close the pot.
  3. 3When the valve rises, cook for 30 minutes.
  4. 4Let the pressure drop before opening the pot.
  5. 5Chop the potatoes in an oven dish.
  6. 6Cut an onion into strips and mix it with the potatoes.
  7. 7Add salt and a drizzle of olive oil.
  8. 8Place the already cooked knuckles on top.
  9. 9Strain the cooking broth and add a couple of ladles over the knuckles and potatoes.
  10. 10Drizzle everything with a little more oil.
  11. 11Bake the pork knuckles with the potatoes for 1 hour at 180°C in a preheated oven.
  12. 12While the pork knuckles are in the oven, reduce the remaining broth in a saucepan over high heat until it thickens.
  13. 13When it has a dense texture, add a spoonful of butter and let it melt.
  14. 14Reserve this sauce to brush the pork knuckles during roasting and to accompany the dish.
  15. 15Prepare the sautéed cabbage garnish.
  16. 16Cut the cabbage into thin strips.
  17. 17Cook it in salted water for 5 minutes.
  18. 18Drain well and sauté it in a pan with a little oil until golden brown.
  19. 19Serve the cabbage with a garnish of potatoes, the knuckle and the sauce.

Ingredients

  • 3 fresh pork knuckles
  • 2 onions
  • 1 garlic head
  • 2 or 3 carrots
  • 3 leaves bay leaves
  • 3 or 4 cloves
  • salt
  • water
  • 3 or 4 large potatoes
  • 1 onion
  • olive oil
  • 2 ladles cooking stock
  • cooking stock
  • 1 tablespoon butter
  • 0.5 cabbage
  • salt
  • olive oil

Equipment

potpressure cookeroven sourceovenstrainersaucepanbrushcutting boardknifepan

Tips

  • Add cloves to give it a special touch.
  • Baste regularly with its own juices so that they are juicy and golden brown, turning them halfway through cooking.