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
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.
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.