Simple caldo verde

Serves 4 (at least)

1 bacon hock (ie. smoked or unsmoked cured pork hock - raw not a cooked one)
1 onion, peeled whole and stuck with 2 cloves
1 carrot peeled

Cover the above with cold water very generously.  Bring to a simmer and skim off and discard any scum that arises.  Cover and place over the lowest possible heat to maintain a very light simmer (poach) for 3 hours.

Remove and discard the vegetables with a slotted spoon.  Also remove the hock to a board.  Let it cool enough then flake the meat with your hands and discard the fat, tendon and bone.

You now have a lovely broth to which you can add back the meat along with whatever else you fancy, to cook alongside for as long as it needs to.  A simple version would be broken up spaghetti and peas, which could be topped with chopped mint and a little extra virgin olive oil.

A different version!