Put ingredients (vegetables, salt, peppercorns, and pork hock) into stock pot or Dutch Oven and add water to cover. Bring to boil, then simmer until meat is just tender - about 2 hours. Do not overcook.
When tender, drain, reserving the vegetables and cooking liquid.
Preheat oven to 425° F.
Place drained vegetables and a small amount of the cooking liquid in a roasting pan and set the pork hock on top. (Remaining cooking liquid can be saved for later use or discarded)
Bake about 30 minutes, occasionally basting meat with cooking liquid, until golden.
Notes
If you would like a gravy you can do the following. Make a roux with 2 Tablespoons butter or pork fat and 2 Tablespoons flour in a small saucepan. Cook for a few minutes, then slowly add 1 cup of the boiling liquid and stir until thickened.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.