Pork Hocks Or Knuckles - cooking recipe

Ingredients

4 hocks or knuckles (about 3/4 lb. each)
salt and pepper

Preparation

Place in heavy pot.
Cover about 1/2 to 3/4 height of meat with cold water.
Season quite a bit.
Place on medium to low flame. Simmer about 2 hours.
Test with fork for tenderness.
After about 1 1/2 hours, pull heavy skin off and return to water.
Water should cook down to a jelly like substance.
Take pork out and cut in big chunks, discarding bone.
Trim off most of fat.
Place in casserole and cover with gravy.
Heat in covered casserole in very low oven. Serves 2 to 3. Enjoy.