This was DELICIOUS! It was too hot for soup but bacon hocks were on special so I roasted this in the oven in a covered casserole dish at 160 for 2-3hours (the longer the better), then removed the cover and let it dry out and crisp up for another 30mins or so. I left the skin on so that all the fat would baste the meat, just removed before serving as it wasn't really crispy (I could have put it in a dish by itself and grilled until crispy), then served in salad bowls of spinach, cabbage, cucumber, capsicum, avocado, mango, green onions. FAB!!!