Score the skin of the pork hock with a sharp knife. Rub liberal amounts of sea salt into the sliced hock and season with a bit of black pepper. Place in a roasting dish upright with a half a cup of water.
Place in the oven and cook for 20 to 30 minutes until the skin begins to bubble and crackle. Turn the heat down to about 140C, cover with foil and cook for a couple of hours.
The hock is ready when the meat pulls away from the bone with little or no resistance. If the crackling hasn't crisped up enough, blast the hock at high heat under the grill for 5-10 minutes, or until crisp, golden and puffed.
Set aside to cool slightly. Take a knife and cut/pull the crackled skin from the hocks, exposing the pork. Serve.