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

To serve:

Rice pilaf

Black beans

Cooking Time: 1 hour 30 minutes

Serves: 6

Step 1

Pre-heat oven to 170°C.

Step 2

Combine oil, orange juice, oregano, sugar, all spice and chilli paste in a non-metallic bowl.

Step 3

Marinate the hocks for several hours or overnight.

Step 4

Place hocks and marinade into a baking dish and cook in the pre-heated oven at 170°C covered for 1 ½ hours.

Step 5

Serve hot with rice pilaf and black beans.


Note: hocks may be replaced with pork scotch thick cut steaks if you are barbecuing.