Alberto's Italian pork knuckle (Stinco)

Ingredients for 4 servings:

• 1 ½ kg pork knuckle(s)
• 250 ml broth
• 150 g cherry tomatoes
• 4 shallots
• 3 bay leaves
• 2 tbsp rosemary
• 1 tsp thyme
• 4 cloves garlic
• 50 ml balsamic vinegar, dark
• 1 bunch of chives
• Oil, butter,
• salt and pepper
• butter
• Beer, ice water or white wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the pork knuckle. Trim some fat and rub with salt, pepper, 2 crushed garlic cloves, and finely chopped rosemary and thyme. Let it rest. Sear the knuckle in plenty of olive oil on all sides until crisp and dark. Cook in a casserole dish at 200°C for about 2-2.5 hours (depending on size). Baste occasionally with ice water, beer, or white wine. At the end of the cooking time, wrap the knuckle in a warm, wet cloth and keep warm at about 60°C. Skim off any cooking fat. Briefly fry the roughly chopped shallots with a bay leaf and a little butter. Add the stock and reduce vigorously for about 10 minutes. Strain the sauce through a sieve. Add the vinegar and reduce the sauce a little longer until the desired consistency is reached. Season with salt and pepper. Then mount with a little butter. Toss the cherry tomatoes with chives and garlic (both finely chopped) in the butter for 5 minutes. Season with salt, a pinch of sugar, and pepper. Slice the ham hock and serve warm with the sauce and tomatoes. Sprinkle generously with orange zest.