Rub hocks with crushed black pepper and set aside. Heat a large Dutch oven over high heat until very hot. Add oil. Place hocks into pot and sear on all sides until browned. Remove from pan and add leek slices. Sauté leek slices for 3 minutes. Return hocks to the pan. Add ale, vinegar and soy sauce. Liquid should cover the hocks. If not, add enough water to just cover the hocks. Stir in brown sugar and chili pepper. Bring mixture to a boil. Reduce heat to low and cover. Cook until meat is thoroughly cooked and nearly falling apart (about 2 hours), turning over once, halfway through cooking. Do not stir. Salt to taste.
Serve Beer Braised Hocks over steamed rice, buttered noodles, mashed potatoes or sautéed cabbage with pan sauce spooned over the top.