Slow-cooked pork knuckle with garlic and onion A dish for the whole family, economical and with plenty of ingredients.

1. To prepare the meat: Remove the meat from the refrigerator 30 minutes before frying. Cut the skin on the sides so that the pork knuckle does not shrink during baking. Add salt and pepper on both sides.
2. Baking: Heat the oil and butter in a cast iron baking dish. Fry the pork knuckle over high heat for about 5 minutes on each side, until nicely browned. Remove the meat and set aside.
3. Onion: Chop the onion. In the same pot (without rinsing to preserve the juices), sauté the onion over medium-high heat until translucent and lightly browned. Add honey and caramelize for 2 minutes.
4. Deglazing: Deglaze with white wine, scraping the bottom of the pot thoroughly with a wooden spoon. Set aside to reduce.
5. Slow cooking: Place the ham back into the pot with the onions. Add whole garlic cloves (unpeeled, just crushed), a bouquet of spices, and water (or broth). The liquid should reach half the height of the meat.
6. Stewing: Cover and cook over very low heat for 2 to 2.5 hours. Turn the meat every 30 minutes and pour the juices over to keep it moist. If the sauce evaporates too much, add some water.
7. Finishing: The meat is cooked when it is very tender. If you want the sauce to reduce and thicken even more, remove the lid for the last 15 minutes.