ROASTED CUBAN HOCKS
6 pork hocks, frenched short bones
2 tblsp olive oil
¼ cup blood orange juice
3 tblsp chopped oregano
¾ cup demerara sugar
½ tsp ground all spice
½ tsp chilli paste
Cooking Time: 1 hour 30 minutes
Pre-heat oven to 170°C.
Combine oil, orange juice, oregano, sugar, all spice and chilli paste in a non-metallic bowl.
Marinate the hocks for several hours or overnight.
Place hocks and marinade into a baking dish and cook in the pre-heated oven at 170°C covered for 1 ½ hours.
Serve hot with rice pilaf and black beans.
Note: hocks may be replaced with pork scotch thick cut steaks if you are barbecuing.