Some of the simple things are the best, page-3

I normally boil/simmer a pork hock for a couple of hours - afterwhich I salt the skin and bake for another two hours - 30 min @ 220 until the crackle starts to develop and then for another 90 mins @ 160

Throw in some spuds for the last 90 mins (if whole) or 60 mins diced

et voila'