For 4 servings:
1kg knuckle of ham (or any part of pork you like)
2 garlic cloves
2lt of broth (any broth you like)
1 jar yiam dried figs in Mavrodaphni wine & black pepper
Olive oil, salt, pepper
Coarsely chop the onions, mash the garlic, panfry them for 1 minute
and add the meat to sear on both surfaces.
Add the broth and the dried figs with their syrup.
Bring the whole thing into an oven pan of a size that barely fits.
Now just forget about it for about 3 hours at 180C˚ until very tender.
In the end, mash the sauce from the bottom of your pan in a blender and pour over the meat.
Perfectly accompanied with rice where you can add tiny pieces of dried figs, or mashed potatoes.