[jyl]

I've never cooked ham hock. For pork belly I slow cook submerged then drain enough liquid to expose the skin and put it in a hot oven to crisp up said skin. Broiler works but requires constant observation, skin will go from not crisp enough to black very quickly, and the sides wont get as much heat as the top. Deep frying could work if the item is wrapped all around with skin like a ham hock. A torch would be slow. I will guess the pictured dish was finished in the deep fryer.