Source: Fb post from Dave Hsu
This is a pressure cooker recipe.
- Salt, pepper, garlic to taste in 4 C water (OP used 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 large garlic clove)
- Place hock in for 35 mins on high pressure, natural pressure release.
- Air fryer or oven at 400 F for 30 minutes to finish skin.
