Four servings: 4 knuckles; 5/6 onions (small-sized); 4/5 tomatoes (mediumsized); 4 un-skinned garlic cloves; 2 carrots, cut into thick slices; 1 red pepper,
chunked; 1 green pepper, diced; 2 potatoes, cut into chunks 8 tbsp of olive oil +
4 lard cubes (which can be replaced by some more oil); 1 glass 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
patina produced by the process of browning the meat; add also some stock and
let both liquids get concentrated on a medium-to-high fire. 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.
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Stewed pork knuckles (Codillos a la cazuela) (11)

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