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Jarretes encebollados


Olive oil

Time: 20 minutes

Difficulty: Media

People: 0


1.5 kg. of pork hocks (about 8 units), one kg. of onions, 2 green peppers, 5 cloves of garlic, a few grains of black pepper, a few threads of saffron, a packet of yellow food coloring, salt and extra virgin olive oil.



Peel and chop the onions, chop the green peppers removing the seeds, and slice the garlic. In a frying pan we heat the oil and with the previous ingredients we make the sauce until the onion is golden. When they are at their point, we remove them from the pan, drain the oil, and put them in the mortar with a little water, the peppercorns, the saffron threads, the yellow coloring, and mash everything until it is crushed . Meanwhile, in the same oil of the sauce, brown the hocks. Then we put them in a pot with the ingredients that we have crushed in the mortar, we cover them with water, and we let them simmer for about 45 minutes, after which they will be ready to serve.