Codillos Asados con Patatas

Serves 1
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Directions

  1. 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.
  2. 2Place 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.
  3. 3Place 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.
  4. 4Cover with water, add a spoonful of salt and close the pot.
  5. 5Cover with water, add a spoonful of salt and close the pot.
  6. 6Cover with water, add a spoonful of salt and close the pot.
  7. 7When the valve rises, cook for 30 minutes.
  8. 8When the valve rises, cook for 30 minutes.
  9. 9When the valve rises, cook for 30 minutes.
  10. 10Let the pressure drop before opening the pot.
  11. 11Let the pressure drop before opening the pot.
  12. 12Let the pressure drop before opening the pot.
  13. 13Chop the potatoes in an oven dish.
  14. 14Chop the potatoes in an oven dish.
  15. 15Chop the potatoes in an oven dish.
  16. 16Cut an onion into strips and mix it with the potatoes.
  17. 17Cut an onion into strips and mix it with the potatoes.
  18. 18Cut an onion into strips and mix it with the potatoes.
  19. 19Add salt and a splash of olive oil.
  20. 20Add salt and a splash of olive oil.
  21. 21Add salt and a splash of olive oil.
  22. 22Place the cooked knuckles on top.
  23. 23Place the cooked knuckles on top.
  24. 24Place the cooked knuckles on top.
  25. 25Strain the cooking broth and add a couple of ladles over the knuckles and potatoes.
  26. 26Strain the cooking broth and add a couple of ladles over the knuckles and potatoes.
  27. 27Strain the cooking broth and add a couple of ladles over the knuckles and potatoes.
  28. 28Drizzle everything with a little more oil.
  29. 29Drizzle everything with a little more oil.
  30. 30Drizzle everything with a little more oil.
  31. 31Bake 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.
  32. 32Bake 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.
  33. 33Bake 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.
  34. 34While the knuckles are in the oven, reduce the remaining broth in a saucepan over high heat until thickened.
  35. 35While the knuckles are in the oven, reduce the remaining broth in a saucepan over high heat until thickened.
  36. 36While the knuckles are in the oven, reduce the remaining broth in a saucepan over high heat until thickened.
  37. 37When it has a thick texture, add a spoonful of butter and let it melt.
  38. 38When it has a thick texture, add a spoonful of butter and let it melt.
  39. 39When it has a thick texture, add a spoonful of butter and let it melt.
  40. 40Reserve this sauce to brush the knuckles during roasting and to accompany the dish.
  41. 41Reserve this sauce to brush the knuckles during roasting and to accompany the dish.
  42. 42Reserve this sauce to brush the knuckles during roasting and to accompany the dish.
  43. 43Cut 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.
  44. 44Cut 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.
  45. 45Cut 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.
  46. 46Serve the cabbage with a side of potatoes, knuckle and sauce.
  47. 47Serve the cabbage with a side of potatoes, knuckle and sauce.
  48. 48Serve the cabbage with a side of potatoes, knuckle and sauce.

Ingredients

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

Equipment

ovenpotpanbaking sheet