Pork Hocks with Commandaria Wine and Sweet Potato Purée

• • 4 pork hocks (knuckles), 1.5 - 2 kg
• • 1/3 cup olive oil
• • 1 ½ teaspoon salt
• • 1 level teaspoon pepper
• • 4 tablespoons Mild mustard
• • 2 cups coarsely chopped dry onion
• • 2 cups coarsely chopped dark zucchini (courgette)
• • 2 cups coarsely chopped carrot
• • 3 cloves garlic
• • 1 tablespoon tomato paste
• • 1 cup Commandaria wine
• • 2/3 cup water

For the Sweet Potato Purée

• • 2 small sweet potatoes, about 400g
• • 1 potato, about 200g
• • 70g canned chestnuts
• • 40g grated Parmesan cheese
• • 30g unsalted butter cut into cubes
• • 20 teaspoons (20ml) white balsamic vinegar
• • 1 teaspoon (10ml) brandy
• • 1 teaspoon (5g) sugar
• • A pinch of nutmeg
• • 1 teaspoon (8g) salt
• • A pinch of white pepper

For the Pork Hocks:

1. 1. In a pot, add the olive oil and sauté the pork hocks for 4 minutes on each side. That is, in total, you will need 16 minutes. Remove the hocks from the pot and let them cool slightly. Add the onion, zucchini, and carrot to the pot. Let them sauté for 10 minutes, stirring occasionally. Add the garlic, stir for 1 minute, and then add the tomato paste. Stir the paste on the bottom of the pot to release its aromas.
2. 2. Season the pork hocks well with salt and pepper and brush them with mustard. Place them in a deep roasting pan. Add the sautéed vegetables and pour in the Commandaria wine and water.
3. 3. Cover the roasting pan and bake in a preheated oven at 200°C (392°F) for 2 hours. Turn the meat and continue baking, keeping the pan covered, for another hour. Serve the pork hocks with the sweet potato purée.

For the Sweet Potato Purée:

1. 1. Cut the potatoes into cubes and place them in a pot. Add cold tap water and boil until the potatoes are tender.
2. 2. Drain them and place them in a bowl.
3. 3. Add all the remaining ingredients for the purée and mix with a whisk until you have a fluffy purée with small pieces of chestnut.