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. 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 splash of olive oil.
  8. 8Place the 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 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.
  12. 12While the knuckles are in the oven, reduce the remaining broth in a saucepan over high heat until thickened.
  13. 13When it has a thick texture, add a spoonful of butter and let it melt.
  14. 14Reserve this sauce to brush the knuckles during roasting and to accompany the dish.
  15. 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.
  16. 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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