To prepare a delicious pork knuckle with roasted potatoes, start by washing the knuckle well, ensuring you remove any impurities. Once the knuckle is clean, cut the skin into squares, which will help the flavors penetrate the meat better and the texture become crispier after baking. Place the knuckle in a large pot and add enough water to completely cover it. In this water, add a few bay leaves, a peeled onion cut in half, salt, and a few peppercorns. Bring to a boil and let it simmer over medium heat until the meat becomes tender and easily separates from the bone. If you want to speed up this process, you can use a pressure cooker, which will significantly reduce the cooking time.
Meanwhile, prepare the potatoes. Boil them with their skins in a pot of salted water, being careful not to leave them on the heat too long, just enough to soften them slightly. Once they are ready, drain them and let them cool a bit, then peel and cut them into thicker slices. Place the potato slices in a baking tray, drizzle with a little olive oil, season with salt and pepper on all sides, then place the tray in the preheated oven at 180-200 degrees Celsius for about 10-15 minutes. This step will help form a delicious crust on the potatoes.
In the meantime, wash, peel, and slice the bell pepper and chili pepper, thus preparing the ingredients to add extra flavor to the dish. After the knuckle is boiled, detach the meat from the bone and cut it into suitable slices. Season the meat with salt and pepper to taste, making sure to distribute the spices evenly to achieve a balanced flavor.
After the potatoes have browned a bit, take the tray out of the oven and place the slices of knuckle over the potatoes. Sprinkle the sliced peppers on top of the meat, then evenly distribute pieces of lard to add a touch of flavor. Put the tray back in the oven for another 20 minutes, or until the potatoes are fully cooked, and the knuckle and potatoes acquire a nicely browned crust.
Serve the dish while it is hot, plating both the potatoes and the slices of knuckle. This dish pairs perfectly with a fresh seasonal salad or pickles, bringing a pleasant contrast of textures and flavors. Enjoy this traditional dish that will bring joy to your table!
Meanwhile, prepare the potatoes. Boil them with their skins in a pot of salted water, being careful not to leave them on the heat too long, just enough to soften them slightly. Once they are ready, drain them and let them cool a bit, then peel and cut them into thicker slices. Place the potato slices in a baking tray, drizzle with a little olive oil, season with salt and pepper on all sides, then place the tray in the preheated oven at 180-200 degrees Celsius for about 10-15 minutes. This step will help form a delicious crust on the potatoes.
In the meantime, wash, peel, and slice the bell pepper and chili pepper, thus preparing the ingredients to add extra flavor to the dish. After the knuckle is boiled, detach the meat from the bone and cut it into suitable slices. Season the meat with salt and pepper to taste, making sure to distribute the spices evenly to achieve a balanced flavor.
After the potatoes have browned a bit, take the tray out of the oven and place the slices of knuckle over the potatoes. Sprinkle the sliced peppers on top of the meat, then evenly distribute pieces of lard to add a touch of flavor. Put the tray back in the oven for another 20 minutes, or until the potatoes are fully cooked, and the knuckle and potatoes acquire a nicely browned crust.
Serve the dish while it is hot, plating both the potatoes and the slices of knuckle. This dish pairs perfectly with a fresh seasonal salad or pickles, bringing a pleasant contrast of textures and flavors. Enjoy this traditional dish that will bring joy to your table!
Ingredients
-1 raw ham hock -1 onion -2 bay leaves -peppercorns -salt -pepper -1-2 bell peppers, different colors -1-2 pieces of hot pepper (as much as possible of different colors) -fresh pork lard -potatoes -oil