Well it's that time of year when my German and Polish ancestry demand some acknowledgement. Pork hocks are big in the old countries and have developed a good following here. Here’s how I do it. These come out with a crispy skin and fall-apart tender meat inside. Try them, they’re easy to do delicious and inexpensive. First, these are the hocks. They come on various sizes from 7 or eight ounces to two pounds- just depends how far up the the leg they are cut. Mine shown here are about 9-10 ounces. I cut around the skin- all the way around, just deep enough to get through without hitting the meat. During cooking, this will allow the skin to separate into thin strips of crispy deliciousness. It’s also a way to get the seasoning into the meat. I use a spice (coffee) grinder to do the seasonings- equal parts caraway seeds and black pepper. Then add kosher salt after grinding. For this many hocks I used 2 T each peppercorns and caraway seeds, plus 2 T salt. Brush the hocks with oil and thoroughly rub that seasoning in, I mean coat them. Now let them sit out until you’re ready to cook- I let them sit out for four hours. If your home is like mine, keep the Labrador away from the counter. Don’t ask me how I know this.