Slow-cooked pork knuckle and onions

Ingredients

For the slow-cooked pork knuckle

• 1.5kg/3lb 5oz knuckle of pork (uncured)
• 5 garlic cloves, peeled and left whole
• 3 tbsp honey
• 250ml/9fl oz red wine
• 75ml/2½fl oz olive oil
• 2 tsp sea salt
• 12 turns black peppermill
• 2 tsp mixed peppercorns (green, black and red)
• 1 bay leaf
• 1 small cinnamon stick
• 1 tsp coriander seeds

For the slow-cooked onions

• 400g/14oz red onions, halved and sliced
• 75ml/2½fl oz olive oil
• ½ tsp salt

For the tomato garnish

• 6 medium tomatoes, halved
• 3 tbsp olive oil
• pinch sea salt
• 6 turns black peppermill

Method

1. For the pork knuckle, preheat the oven to 120C/100C Fan/Gas ½. Make 5 small deep slits between the skin and flesh of the knuckle of pork using a sharp knife, and stud each slit with a whole clove of garlic. Rub the skin all over with the honey. Place in a casserole dish and add the red wine, olive oil, salt and pepper, peppercorns, bay leaf, cinnamon stick, coriander seeds and 75ml/2½fl oz water. Cover with a lid and bring up to a simmer on the hob, then transfer to the oven and bake for 4-4½ hours until the meat falls away from the bone.

2. While the pork is cooking, fry the onions gently in olive oil for 5 minutes over a medium heat, then add the salt and 100ml/3½fl oz water, cover with a lid and cook gently for 25 minutes.

3. For the tomato garnish, very gently cook the tomato halves in a clean pan with the olive oil over a medium heat for about 2 minutes until softened. Season with the salt and pepper.

4. Serve the pork knuckle with the slow-cooked onions and tomatoes.