I have already posted Nilagang Beef recipe so I will just add a bit this time.
Make sure that you get the front pork hock because it has more meat.
Ask your butcher to cut the pork hock into at least 5 pieces. Boil them in a salted water for at least 3 hours ( I boiled mine for 4 hours) or until the fats and skins are alsmost off the bones.
Then follow the recipe for Nilagang Beef.
A comment or two will be appreciated...