GINGER BEER-BRAISED PORK HOCKS

PREP + COOK TIME 3 HOURS 45 MINUTES SERVES 4

4 french-trimmed pork hocks,

rind removed (4kg)

3 cups (750ml) ginger beer

1 medium onion (150g), sliced thinly 6 cloves garlic, peeled

2 sprigs fresh rosemary

½ cup (170g) ginger marmalade

1/3 cup (120g) honey

1 medium lemon (140g),

cut into wedges extra fresh rosemary sprigs, to serve

1 Preheat oven to 160°C/140°C fan. Place pork in an 8-litre (32-cup) dutch oven or other heavy-based casserole dish; add ginger beer, onion, garlic, rosemary, marmalade and honey.

2 Roast pork, covered, spooning braising liquid over the pork occasionally, for 3 hours or until tender. 3 Remove pork from pan; cover to keep warm. Skim fat from surface. Place pan with braising liquid over high heat; bring to the boil. (If the pan or dish you’re using isn’t flameproof, transfer the braising liquid to a medium heavy-based saucepan.)

Boil for 20 minutes or until syrupy.

4 Serve pork with sauce and lemon wedges, topped with extra rosemary.

SERVING SUGGESTION

Serve with fries and a crisp green leaf salad or a fennel and apple salad.