ingredients
3 pork hocks, skin on, approx 1 kilogram each (we ...
Method
Preheat the oven to 220˚C.
Using a very sharp knife, score the skin 2 cm apart around the circumference of each hock or ask your butcher to do this for you. Brush with olive oil and season well with ...
To continue reading, login or subscribe to a digital Dish subscription.
Get 12 months of unlimited, online recipe access for$34.95
Subscribe
