I've been scoping out local weekend markets recently and stumbled upon a place that deals in fancy pants pork. I have a piece of belly in the water bath at the moment. I'm now looking for suggestions on what to do with the hocks. I have two: one at 624g and the other just shy of 950g.   I've cooked hocks, in their unsmoked form, before. My go-to recipe is the one in Keller's Bouchon. Photos of that dish can be found here. Similar recipes appear elsewhere, although unsurprisingly it's the garnish