Pork Knuckles with Spanish Chorizo and Beans

With just five main ingredients, you get a mouthwatering Spanish-inspired stew. Make this dish a standout by cooking the pork knuckles until fork-tender and using good-quality chorizo.

Serves 8  Prep Time 20 minutes  Cooking Time 1 hour and 30 minutes

1 tablespoon cooking oil
2 pieces Spanish chorizo, sliced
3 cloves garlic, crushed
1 medium onion, chopped
1 kilo pork knuckles, cut into
              1 1/2-inch-thick pieces  and boiled until tender
2 (230-gram) cans pork and beans
salt and pepper, to taste

1  In a stockpot, heat oil and render the fat from the Spanish chorizo. Add garlic and onion; sauté until fragrant.

2  Add pork knuckle pieces and pork and beans and simmer for 30 minutes.

3  Season with salt and pepper. Transfer to a dish and serve immediately.

To freeze: Stop after step 2. Let cool and transfer to an airtight container; freeze.

To reheat: Pour thawed dish into a stockpot and simmer for 30 minutes. Season to taste with salt pepper.

Photography by At Maculangan | Food Preparation by Mira Angeles of Cow King Steak Sizzles and Gourmet Dips and Dressings | Styling by Rachelle Santos | Props from Gourdo’s (orange oval baking dish, stainless stock pot, stainless&