Pork Knuckle with Pickled Onion

For the pickled onion, start by choosing a quality onion, preferably red, which has a sweeter taste and a crunchy texture. Place the onion in a heatproof dish or bowl and pour boiling water over it, enough to completely cover it. Let the onion sit in hot water for 15 minutes, so it softens and loses some of its bitterness. After the time has passed, drain the onion and rinse it under cold running water to stop the cooking process. Allow the onion to drain well, then transfer it to another bowl. Add fresh lemon juice, which will bring a note of freshness, and season with salt and pepper to taste. Mix the ingredients well, then cover the dish and refrigerate for at least 3 hours. It is ideal to prepare it a day in advance, so the flavors will intensify.

For the pork knuckle, choose a well-selected pork knuckle with an adequate amount of meat and fat. Wash the knuckle well under cold water and then score the skin into squares, to allow the spices and flavors to penetrate the meat better. Place the knuckle in a large pot, cover it with water, and add bay leaves, a peeled onion cut in half, salt, and a few peppercorns. Boil over medium heat until the meat is well cooked and easily separates from the bone. Using a pressure cooker can significantly reduce the boiling time, saving precious time.

Meanwhile, boil the potatoes with their skins in well-salted water, just until they become slightly soft. After boiling, peel them and cut them into thicker slices. Arrange the potato slices in a baking tray and drizzle with a little olive oil. Season with salt and pepper on all sides to add extra flavor, and place the tray in the preheated oven at 180-200 degrees for about 10-15 minutes, until the potatoes start to turn golden.

While the potatoes are browning, wash, peel, and slice the bell pepper and the hot pepper. When the knuckle is ready, carefully detach the meat from the bone by slicing it. Season the meat with salt and pepper to taste. Place the slices of meat over the browned potatoes, sprinkle the evenly cut peppers, and distribute pieces of lard on top. These will melt during baking, adding extra flavor to the dish.

Put the tray back in the oven for another 20 minutes or until the potatoes are well done, and both the meat and potatoes are nicely browned, having a delicious crust. Serve this dish hot, alongside the pickled onion, which will provide a perfect contrast to the richness of the knuckle and the sweetness of the potatoes.

 Ingredients: For the pickled onions: -2 red onions, thinly sliced -juice from 1-2 lemons or to taste -salt -pepper For the pork knuckle: -1 raw pork knuckle -1 onion -2 bay leaves -peppercorns -1-2 bell peppers, different colors -1-2 pieces of hot pepper (as much as possible of different colors) -fresh pork lard -potatoes -salt -pepper

 Tags:  onion meat tomatoes potatoes pepper pig lemon gluten-free recipes lactose-free recipes