Beer-Roasted pork knuckle on chards and mashed potatoes with newly olive oil

Ingredients for 4 people:
2 pork knucles (750g. each) with bone
250g of potatoes
200g of chards
Newly extra virgin olive oil
33cl of beer
50g of old bread
2 garlic cloves
Pepper
Juniper
Whole black peppercorns
Salt
Rosemary, sage and bay leaves

Preparation method:
Pre-heat the oven to 150°
Cut the meat beside the bone and in the centre and fill the incisions with a bit of  salt, whole black peppercorns, juniper, a clove of garlic and the aromatic herbs.
Tie the knuckles and put them in a baking pan on a clove of garlic, rosemary and sage. Pour a few drops of oil on the meat and cover with cooking foil.
Cook in the oven for about five hours, then remove the meat from the pan to prepare the gravy: skim the fat from the cooking liquid, add the beer and let it evaporate, then filter the gravy.
In the meantime prepare the side dish: make mashed potatoes with newly extra virgin olive oil; boil chards  with oil, salt and garlic.
Chop the old bread into tiny cubes, then toss them with rosemary, pepper, oil and salt.

Serve a pair of pork knuckles slices on the mashed potatoes covered with chard leaves. Pour the gravy, some oil and the bread cubes on the dish and garnish with rosemary.