This is a slow-oven baked dish, cooked for 3-4 hours, roast some potatoes at the same time…..

Ingredients:

Large Casserole dish with lid

3 Pork knuckles (Codilla de Cerdo) – Serves 6 – (2 knuckles serves 4)

3 Leeks – chopped

8 Carrots – sliced into chunky pieces (no need to peel)

1 Onion – chopped

4 Sticks of Celery – Chopped

4 Cloves of Garlic – smashed

1 Small bottle of Beer or ¾ of large can of Guinness

½ Litre of water plus one stock cube (chicken works well)

Sprinkle of mixed dried herbs

Salt and freshly ground black pepper

Method:

Chop all vegetables and place on the bottom of a large casserole dish.

Sprinkle salt, pepper and dried herbs liberally on a chopping board and roll the knuckles around until covered.

Place knuckles on top of vegetables.

Pour in Beer and stock…..don’t wash off the seasoning – keep it to one side when pouring.

Cover with foil and the lid and bake at 180ºC (356ºF) for 3 hours, basting after the first hour and then every half hour.

Uncover for the last 45 minutes and turn the knuckles over. You can turn the oven down to 150ºC for a further hour for even softer meat.

To Serve:

Split the meat from the knuckles in half. Place  on individual plates, with veg to one side, and pour over gravy. Serve with roast potatoes or chips.