Crispy-Skinned Pork Hock

Tender, fall-off-the-bone pork hock with irresistibly golden, crackling skin — pressure cooked for deep flavor, then roasted at high heat for the perfect finish.

Ingredients

• 2 + Three Sisters Ranch pork hocks

• Olive oil

• 7 garlic cloves, smashed

• 1 tablespoons whole black peppercorns

• 1 teaspoon kosher salt (for pressure cooking)

• More salt and freshly ground black pepper (for roasting)

How to Cook:

Pressure cook the pork: Place 2 pork hocks in the Instant Pot with 7 garlic cloves, smashed, 1 tablespoon whole black peppercorns, and 1 teaspoon kosher salt (for pressure cooking). Add enough water to fully submerge the hocks. Seal the lid and cook on High Pressure for 40 minutes. Allow the pressure to release naturally or use a quick release.

2. Prep for roasting: Preheat your oven to 450°F. Transfer the cooked pork hocks to a wire rack set over a baking sheet. Pat the skin completely dry with paper towels — this step is key for getting a crispy skin.

3. Season: Rub the hocks all over with 1 tablespoons olive oil, then season generously with 1 pinch salt and freshly ground black pepper (for roasting). Keep it simple — the pork already has plenty of flavor from the pressure cooker.

4. Roast until golden and crispy: Roast at 450°F for 30 minutes 30:00, or until the skin is deep golden brown and crackling. Keep a close eye on them toward the end — ovens vary and the high heat works fast.

5. Serve: Let the hocks rest for a few minutes before serving. They're best alongside creamy mashed potatoes or Parmesan polenta to soak up all those savory juices.

Notes: Drying the skin is everything. Don't rush the pat-dry step — any moisture left on the surface will steam instead of crisp in the oven. If you have time, let the hocks air-dry on the rack uncovered in the fridge for 30–60 minutes before roasting for even better crackling. Serving ideas: Parmesan polenta is a fantastic pairing and feels a little more dinner-party-ready than mashed potatoes, but both are delicious.