The Spanish tend to use a cazuela when cooking this dish as that is the most traditional method. A cazuela is an earthenware dish that can be used either on top of the oven over a gas flame or for baking inside the main oven. Remember, however, to cool the dish before washing, as it may crack due to extreme, rapid changes in temperature. A deep frying pan is a suitable alternative to cook this recipe, however, transfer the ingredients into a more attractive hot dish before serving at the table.
Place the cazuela over a medium flame. Add the olive oil, enough to coat the bottom of the dish. Add the loin and shin meat and brown.
Layer by layer add all the vegetables. Turn and mix ingredients slowly with meat.
Add the chorizo, black pudding and pancetta to the ingredients.
Add the glass of white wine, saffron, black peppercorns.
Add about 2 cups of stock or water and bring to the boil. Once the juices are bubbling turn the heat down to low and allow to simmer. Place the whole bulb of garlic in the center of the dish with all the ingredients surrounding it. The idea is to remove the garlic just before serving. Some chefs choose to keep the garlic in so they can nibble on it with bread as part of the main course.
Keep adding the stock or water, keeping the ingredients covered all the time.
Simmer on a low heat for 2 1/2 to 3 hours.
Serve with a salad and a crusty farmhouse loaf.
Recipe courtesy of Janet Mendel, taken from her newest book about Spanish culture to be published in 2002 by HarperCollins