Pork knuckle, also known as ham hock or pork shank, is a cut of meat from the joint at the end of a pig's leg, just above the foot. It's a tough but flavorful cut that contains a lot of skin, tendons, and connective tissue, making it ideal for slow cooking methods like braising or roasting, which tenderize the meat until it is fall-off-the-bone tender. It is a key ingredient in dishes like the German Schweinshaxe and is also used in soups and stews.
What it is
Location: It is the joint that connects the pig's leg to its foot (trotter).
Characteristics: It is a tough cut with a lot of skin, fat, and connective tissue that requires long cooking times to become tender.
Names: It is known by several names, including pork knuckle, ham hock, pork shank, and pig knuckle.
Variations: Knuckles from the front legs are generally smaller and often smoked to make ham hocks for soups, while the larger, meatier knuckles from the rear legs are used for dishes like roasted Schweinshaxe.
How to cook it
Slow and low: Because of its toughness, pork knuckle is best cooked with long, slow methods like stewing, braising, or slow-roasting.
Flavor: It adds a rich flavor to dishes, especially when cooked with greens, beans, and other vegetables.
Common dishes:
German Schweinshaxe: A roasted or boiled knuckle often served with sauerkraut and potatoes.
Soups and stews: Added to dishes like split pea soup for a savory, hearty flavor.
Hearty stews: Used in many hearty, slow-cooked stews.
Nutritional benefits
High in protein: Supports muscle growth and repair.
Rich in collagen: Breaks down into gelatin during cooking, which is beneficial for joint health.
Contains B vitamins: Essential for energy metabolism and nervous system health.
Type
Meat
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