Roasted Fresh Pork Hocks

You need fresh pork hocks, not cured. Put them in boiling salted water with other aromatics (bay leaf, onion, pepper) as preferred and turn down the heat to a slow simmer. Simmer the hocks, covered, for 90 minutes. This step can be done ahead of time.

Preheat oven to 400.

Score the hocks in a diamond pattern all over and sprinkle with salt. Put in a roasting pan with rack and roast in the oven for about 90 minutes, turning every 30 minutes or so. If the skin is not crispy, finish under a broiler for a few minutes, turning frequently and watch carefully to prevent burning.

Serve with mustard, sauerkraut, potatoes, and lots of other sides. This is a very rich dish, of course, the best part is the crispy fat and skin and you’ll want lots of sides and condiments to accompany it.