Fresh Pork Hocks

[Ilaine]

The Fairfax Shopper's Food Warehouse (which carries a lot of "ethnic" items) has a bonanza of pork products, most Smithfield, many bearing the smiling face of Paula Dean. [Edit: make that the Burke SFW. Memory failure.]

I picked up a four pack of fresh pork hocks. What to do? I gather braising is the best option.

Also, a slab of "side meat", which, as a Southerner, I am familiar with as something to put into braised dishes like greens or beans, but turns out to be some variety of pork belly. (I was thus rather amused at a Cook's Illustrated recipe for daube provencal which calls for a slab of salt pork, to be boiled, presumably to remove the salt!)

Also, pork jowls, pork skin, pork trotters, both whole and split, and such.

I guess I could whomp me up a big old mess of greens.