Recipe : Roasted pepper Golden Pig Pork knuckle with gravy (Serve 2 persons)

• 1 Golden Pig Raw Brined pork knuckle, about 800g -1kg

• 1 can Ginger Beer
• 2 bay leaves
• 6 whole cloves
• 3 tbsp Orange Marmalade
• 1 tbsp wholegrain mustard
• 20 g dark brown soft sugar
• 1 tbsp Chopped Ginger, drained
• Freshly Ground Black Pepper

Place Golden Pig Knuckle 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 pork knuckle in a large, foil-lined roasting tin. Smother the hocks with the glaze and ground black pepper.

Pour 300ml of the cooking liquid around the outside of the pork knuckle. Bake in the oven for 15-20 minutes, basting occasionally, until golden. Serve drizzled with the syrupy pan juices and mashed potatoes.