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Ginger-glazed pork hocks

These pork hocks are cooked in fiery ginger beer and then glazed in the oven until sticky and golden.

Preparation time: 10 minutes
Cooking time: 4 hours 20 minutes - 8 hours 20 minutes

Serves: 4

Ingredients

2 large pork hocks, about 1kg each
2 litre bottle Waitrose Fiery Ginger Beer
4 bay leaves
12 whole cloves
5 tbsp Waitrose Orange And Ginger Marmalade
1½ tbsp wholegrain mustard
50 g dark brown soft sugar
1 tbsp Cooks' Ingredients Chopped Ginger, drained

Method

Place the hocks in the slow cooker and cover with the ginger beer, ensuring that there is at least 4cm between the top of the liquid and the lid. Add the bay leaves and cloves, cover with the lid and cook for 4 hours on high, or 6-8 hours on low. Meanwhile, make the glaze: mix together the remaining ingredients in a bowl, cover and set aside.
Preheat the oven to 220°C, gas mark 7. Place the hocks in a large, foil-lined roasting tin. Use a sharp knife to remove and discard the skin, leaving a thin layer of fat behind. Smother the hocks with the glaze.
Pour 500ml of the cooking liquid around the outside of the hocks. Bake in the oven for 15-20 minutes, basting occasionally, until golden. Serve drizzled with the syrupy pan juices and colcannon (mashed potatoes with chopped cooked onions and cabbage).
CONVENTIONAL COOKING Cook the hocks in a large, deep, covered pan, immersed in the ginger beer (add water if they aren't completely covered). Add the bay leaves and cloves and bring to the boil, then reduce the heat, cover and simmer gently for 2-2½ hours, or until the meat is cooked and beginning to fall off the bone. Mix the glaze ingredients together. Remove and discard the skin, then smother the hocks with the glaze and cook in the oven as in steps 2 and 3, with 500ml of the cooking liquid.