Provide a tray for the oven, spread with oil and put the chopped onion into small pieces, the peppers also minced small, the whole garlic with skin, a handful of parsley above and bay leaves.
Salt and pepper the pork hocks. I advise you to ask the butcher to cut this hocks, from top to bottom, since you will cook them better.
The pork hocks is a meat that wants long and regulated cooking. That is why I recommend that you follow the following instructions.
We will place the hocks in the tray above the mirepoix of vegetables that we will have placed previously. We will water them with oil and then with a mixture of vinegar and water. The proportion will be half a liter of water and 15 or 20 mg. of vinegar. It may be to use soft vinegar, for example apple vinegar. You could put red wine, but I recommend this mix better. In my opinion, the wine changes the flavor of the meat.
Then I indicate the graduations and the cooking time in the oven. Preheat the oven to 250 degrees, put the meat and maintain this temperature for about 40 minutes. We lower the oven at 190 degrees for about 40 minutes more. Then we will descend to 150 degrees for about 20 minutes. The oven is closed and the meat is left in about 20 minutes more. It is advisable to go wet occasionally the meat with the same juice and if it is too dry add water.
NOTE: The cooking times are for a normal, airless oven. If you have an oven with air can be shortened a little the partial cooking times. It is also necessary that the hocks are rotated from time to time.