To cook pork hocks, score the skin in a diamond pattern with a sharp knife, rub the hocks with coarse salt and olive oil, and roast them tightly covered in an oven for two to three hours at 350 degrees Fahrenheit. Remove the foil for the last 20 to 30 minutes of cooking time to get crispy skin, or crisp the skin under the broiler element. Add rosemary and garlic to the hocks for a flavorful variation.
Another method for cooking pork hocks is in a slow cooker. First, brown the pork hocks on all sides in vegetable oil in a frying pan. Place them in the slow cooker with some chopped onions, and add salt and pepper to taste. Cook on high for eight hours or on low for five hours. Add vegetables, such as cabbage, carrots and mushrooms, if desired.
A third preparation method is to boil pork hocks on a stovetop. Brown the hocks on all sides in cooking oil in a large dutch oven. Cover the pork hocks with water, and add a bay leaf, some chopped garlic, and salt and pepper to taste. Cover the pot, and simmer the hocks for two to three hours.