Pork Hocks with Honey and Mustard

• 4 pork hocks, about 2 ½ kg
• ½ cup (115ml) olive oil
• 1 ½ teaspoon salt
• ½ teaspoon black pepper
• 6 large garlic cloves, quartered
• 8 sprigs fresh rosemary
• 4 tablespoons (100g) honey
• 4 tablespoons (120g) Dijon or whole grain mustard
• 1 orange
• 1/3 cup (85ml) brandy
• 2 cans (2x330ml) lager beer
• 1 cup (250ml) water

For the Potatoes

• 1 kg medium potatoes
• 4 tablespoons (40ml) olive oil
• 1 teaspoon (4g) artysia (cumin)
• 1 teaspoon (4g) sweet paprika
• 1 teaspoon (8g) salt
• ¼ teaspoon black pepper

1. In a pot, add the oil and once hot, add the hocks and brown them well on all sides. About 2-3 minutes per side. Remove them from the pot and let them cool slightly.
2. Season the meat with salt and pepper on all sides and with a sharp knife, make small slits in the meat in 4-5 places. In each slit, insert a piece of garlic and rosemary. Mix the honey with the mustard and spread 2 tablespoons on each hock. Coat thoroughly with the marinade.
3. Place the meat in a deep baking dish. Cut the orange into 3-4 pieces and add them to the dish. Drizzle the meat with the brandy and beer.

Prepare the potatoes:

4. Cut the potatoes into large cubes. Place them in a bowl and drizzle with olive oil, ensuring they are all coated. Add the artysia (cumin), paprika, salt, and pepper. Mix well and add the potatoes to the hocks.
5. Pour the water into the corner of the baking dish. Dampen a piece of non-stick parchment paper, crumple it, and cover the meat. Seal tightly with aluminum foil and bake in a preheated oven at 180°C for 1 ½ - 2 hours. Remove the dish from the oven and turn the meat.
6. Lower the temperature to 180°C, cover well again, and continue baking for another 1 hour. Uncover the dish and bake for another 25-30 minutes or until the potatoes are golden brown. Serve the meat with the potatoes and drizzle with the pan juices.