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1. In a large saucepan, over medium-high heat oil
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2. Add ham hock and cook, turning occasionally until browned. Approximately 8 minutes
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3. Reduce heat to medium. Add onion, garlic and bay leaves
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4. Cook, until onion is beginning to brown. Approximately 5 minutes. Stir occasionally
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5. Add vinegar and stir, scraping up any browned bits
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6. Add hot sauce and sugar and mix to combine
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7. Add broth and reserved mustard green stems. Bring to a boil then reduce to simmer
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8. Cook until liquid is reduced to 2 cups. Approximately 1-2 hours
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9. Set a sieve over a large bowl or measuring cup. Strain potlikker into bowl
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10. Pick and reserve the meat from the ham hock to add to the noodles later, if desired.
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11. Discard skin, bone, and remaining solids in sieve. Set potlikker aside.
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(DO AHEAD: Potlikker and ham can be made 2 days ahead. Chill separately until cold; cover and keep chilled)
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12. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and set aside.
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1. Heat a large pot over medium heat
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2. Add bacon and cook until crispy. Stir as needed
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3. Add shallots (and reserved picked meat, if using) cook until shallots are soft, approximately 4-5 minutes and stir as needed
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4. Pour off any excess fat in pan. Increase heat to medium-high; add greens and cook and stir constantly until wilted
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5. Add potlikker, scraping up browned bits with a wooden spoon, and bring to a boil
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6. Add noodles, toss to coat and heated through
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7. Season to taste with salt and pepper
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8. Transfer noodle mixture to serving bowls and sprinkle with Pecorino.
