Baked Pork's Knuckles (Codillo de cerdo al horno)
Four servings: 4 knuckles; 5/6 onions (small-sized); 4/5
tomatoes (medium-sized); 4 un-skinned garlic cloves; 2
carrots, cut into thick; 1 red pepper, chunked; 1 green
pepper, chunked; 2 potatoes, chunked; 8 tbsp of olive oil +
4 lard cubes (which can be replaced by some more oil); 1
glass of white wine & some warm stock; salt & pepper.
Preparation: In the first place, brown the knuckles in a
frying pan with some oil. Set them aside for later on, and
add the wine to the pan to deglaze the brown
coating produced by the process of browning the meat; add
also some stock and let both liquids get concentrated on a
medium-to-high heat. Wet the roasting pan with some of
the oil and add the lard; place the sliced potatoes, the
onions, the tomatoes, the un-skinned cloves, the carrots
and, of course, the knuckles. Drizzle the remaining oil on
all the ingredients, add some salt and pepper and introduce
into a pre-warmed oven at 200 ºC (392ºF). Adjust the oven
temperature to 160º C (320ºF) and wet the preparation
frequently with the sauce made in the pan. The baking time
is estimated to be 1 hour and 20 min.