• 6 shoulder pork hocks
• sea salt and fresh black pepper
• cooking oil

Preheat the oven to 200C. Score the skin of the hocks with a very sharp knife every 1/2 cm or so. Rub in liberal amounts of sea salt and season with black pepper. Place in a roasting dish with a splash of oil and a cup of water. Cook for 20-30 mins until skin begins to bubble and crackle.
Turn down the heat 10 140C and continue to cook for up to a couple of hours. The hocks are ready when the meat pulls away from the bone.
Serve with some of the crispiest cracking and enjoy some great comfort food!