Smokey Pork Hock with Marsala Glaze and White Bean Puree

1.

Ask your butcher to remove the knuckle end of the hock and to 'french' the for a neat presentation.

2.

Put them in a stockpot or large casserole dish with the remaining ingredients and cover generously with cold water. Bring to the boil, skimming away any impurities that rise to the surface, then lower the heat and simmer, uncovered for 1 ½ hours. The meat needs to be very soft, but not falling from the bones. Remove the pan from the heat and leave the hocks to cool in the stock.

3.

Meanwhile, put all ingredients for glaze minus the orange zest into a food processor. Blitz until it forms a smooth paste. Transfer to a bowl and stir through grated orange zest.

4.

When the hocks are completely cold, lift them out of the stock (which you strain and re-use), and pat dry. Remove the skin and trim away any thick fatty bits (they'll make a great treat for your dog).

5.

Preheat the oven to 180°C. Smear the glaze all over the hocks and sprinkle them with sugar. Arrange the hocks in a deep roasting tin and pour in reserved stock to a depth of about 2 cm. This stops the hocks from sticking to the tin, keeps them moist and reduces down to make ~ lovely sauce. Bake in the oven for 20 minutes, until the butter and sugar form a shiny dark glaze.

6.

Remove the hocks from the roasting tin and keep warm.

7.

To make the puree, sauté onions and garlic in the butter, add a pinch of salt and white pepper and add the beans. Simmer for 3 minutes or until the onions start to soften. Hand mash or transfer mixture to a food processor and blitz until it forms a smooth paste. Stir through parsley and a squeeze of lemon juice.

8.

Serve the glazed hocks with the juices from the pan and heaps of bean puree.