Simmer the Ham Hock (1) in salted water until very tender but not “falling off the bone”.
When the meat is tender, remove it from the stock.
Season the meat with Kosher Salt (to taste), Sriracha (to taste) and a bit of Soy Sauce (to taste).
Roast at 375 degrees F (190 degrees C) turning often, cook until the skin is super-crisp and the meat is still very juicy and tender.
Serve with red-or white cabbage, roast potatoes, dumplings or just rustic bread and a spicy condiment, such as mustard, vinegar with chopped chilies or grated horseradish.