Codillo – roast pork knuckle with potatoes
Pork knuckles simmered until tender, then roasted with potatoes, onion, garlic and white wine until the skin is golden and crisp. Many Spanish cooks buy them ready-cooked and vacuum-packed, and then only the last 45 minutes in the oven are needed. Beer is often used instead of wine.
- 2 h 33Time
- 28 minHands-on
- 4Portions
- 80 gprotein per portion
- 840kcal per portion
Ingredients for 4 portions
- 3 kgPork knuckle, 4 fresh pork knuckles (not cured)
- 2Bay leaves
- to tasteSalt
- 1 kgPotato
- 2Yellow onions
- 6 clovesGarlic, crushed, skin on
- 3 tbspOlive oil
- to tasteBlack pepper
- 250 mlWhite wine
Method
- Put the pork knuckles in a large pot with the bay leaves, cover with cold water, add salt and bring to the boil, skimming off the foam.
- Cover and simmer for 1½ hours, until the meat is tender; in a pressure cooker it takes about 40 minutes.
- Meanwhile, peel the potatoes and cut them and the onions into wedges. Heat the oven to 200 °C.
- Put the potatoes, onions and garlic in a roasting tin, drizzle with the oil and season. Lay the drained knuckles on top and pour over the wine.
- Roast for 25 minutes, until the skin starts to colour.
- Turn the knuckles and potatoes and baste with the juices.
- Roast for 20 minutes more, until the skin is golden and crisp and the potatoes are tender.
- Serve one knuckle per person with the potatoes, onions and pan juices.
