Much like a lamb shank, a ham hock has the leg bone running through it, and it takes a slow and low cook beautifully. It’s an often forgotten cut of the pig, but give this recipe go – you’ll love the Latino flavours and it makes a fantastic alternative to regular ham hock recipe. Not to mention that ham hocks are pretty good value, too. You can get fairly small hocks that make up one large portion, and these look great on the plate when served. Ask your butcher to give you ‘uncured’ hocks, and to remove the skins for you; the skins can be used to make pork crackling. Plan ahead with this dish if you get pre-cured hocks, as you’ll need to remove the saline in the hocks overnight before using them (see below).