Codillos Asados con Patatas
Serves 1
Directions
- 1Place the fresh knuckles in a pressure cooker along with the onions cut into quarters, the whole head of garlic (unpeeled), the carrots cut in half, the bay leaf and cloves.
- 2Cover with water, add a spoonful of salt and close the pot.
- 3When the valve rises, cook for 30 minutes.
- 4Let the pressure drop before opening the pot.
- 5Chop the potatoes in an oven dish.
- 6Cut an onion into strips and mix it with the potatoes.
- 7Add salt and a splash of olive oil.
- 8Place the cooked knuckles on top.
- 9Strain the cooking broth and add a couple of ladles over the knuckles and potatoes.
- 10Drizzle everything with a little more oil.
- 11Bake the knuckles with the potatoes for 1 hour at 180 °C, in a preheated oven, basting from time to time with their own juices so that they are juicy and golden brown, turning them halfway through cooking.
- 12While the knuckles are in the oven, reduce the remaining broth in a saucepan over high heat until thickened.
- 13When it has a thick texture, add a spoonful of butter and let it melt.
- 14Reserve this sauce to brush the knuckles during roasting and to accompany the dish.
- 15Cut the cabbage into thin strips, boil it in salted water for 5 minutes, drain well and sauté it in a pan with a little oil until it is golden brown.
- 16Serve the cabbage with a side of potatoes, knuckle and sauce.
Ingredients
- 3 fresh pork knuckles
- 2 onions
- 1 garlic head
- 2 to 3 carrots
- 3 laurel leaves
- 3 to 4 cloves
- salt
- water
- 3 to 4 large potatoes
- 1 onion
- olive oil
- 2 ladles cooking broth
- cooking broth
- 1 tablespoon butter
- 0.5 cabbage
- salt
- olive oil
Equipment
ovenpotpanbaking sheet
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