What Cut Is Pork Knuckle? A Complete Guide for Pork Lovers

Pork knuckle, also known as pork shank or ham hock, is a flavorful and hearty cut of meat that comes from the upper part of a pig’s leg Despite the name, it’s not actually the pig’s foot or trotter! This common misconception often leads to confusion about exactly what pork knuckle is and how to cook it.

In this comprehensive guide we’ll clear up any questions about pork knuckle by covering the following

• What part of the pig pork knuckle comes from
• Other names for pork knuckle
• How to identify pork knuckle
• Where to buy pork knuckle
• Delicious recipes and cooking methods

So if you love pork and are looking to expand your repertoire into new cuts, read on to become a pork knuckle pro!

What Part of the Pig Does Pork Knuckle Come From?

Pork knuckle is cut from the upper portion of the pig’s hind leg, specifically where the leg bone and ankle meet. This area contains a good amount of fat and connective tissue, which results in succulent and flavorful meat when cooked low and slow.

The knuckle or shank itself comprises of leg and thigh muscles interlaced with fat and collagen. When prepared properly, these elements melt together to produce incredibly moist, fall-off-the-bone meat.

Common Names for Pork Knuckle

Pork knuckle goes by many aliases, which can cause confusion about exactly what cut it refers to. Here are some of its other common names:

• Pork shank
• Ham hock
• Pork hock
• Eisbein (German)
• Jarret de porc (French)

While the terms are used interchangeably, “pork knuckle” most precisely refers to the fresh, unprocessed cut. Meanwhile, “ham hock” generally means a cured, smoked, or pre-cooked pork knuckle.

How to Identify Pork Knuckle

When shopping for pork knuckle, it’s important to know how to identify the real deal. Here are a few tips

• Look for a portion of leg with an exposed bone end. This is the shank or knuckle bone.

• The surrounding meat should be very fatty and marbled.

• The skin should be thick and may still have course hair.

• For German recipes in particular, choose cuts from the rear leg which will be meatier.

• Avoid pre-cooked, smoked, or brined pork knuckles if your recipe calls for fresh.

Examining the cut and bone shape will ensure you get the real pork knuckle for your recipe.

Where to Buy Pork Knuckle

Finding pork knuckle can be a challenge since it’s not as common as other pork cuts. Here are some tips for sourcing authentic pork knuckle:

• Ask your local butcher or meat counter. Be sure to specify you want a fresh, uncooked pork knuckle.

• Try ethnic butchers like German or Chinese markets, where pork knuckle is more prevalent.

• Check with high-end grocers that offer heritage breed and nose-to-tail cuts.

• Order online from specialty meat purveyors if you can’t find it locally.

• Farmer’s markets sometimes have vendors with heritage hog breeds that may stock pork knuckles.

While it takes a bit more effort, seeking out high-quality pork knuckle is well worth it for the exceptional flavor and texture.

How to Cook Pork Knuckle

Cooking pork knuckle requires low and slow methods to break down the fat and connective tissue. Here are three delicious preparations:

Roasted Pork Knuckle

• Score the skin and rub with salt, pepper, and spices.

• Place on a bed of aromatics like onions and carrots.

• Roast at ~300F for 4-5 hours until fork tender.

• Increase heat at the end to crisp the skin.

Braised Pork Knuckle

• Brown pork knuckle all over in a Dutch oven.

• Deglaze with wine or stock.

• Add herbs and vegetables, cover, and braise for 3-4 hours.

Slow Cooker Pork Knuckle

• Place knuckle in a slow cooker with sauce ingredients.

• Cook on low for 7-8 hours until meat shreds easily.

• Remove knuckle, shred meat, and reduce sauce.

The long cooking times result in succulent, fall-off-the-bone meat that makes the extra effort worthwhile!

Serving Suggestions for Pork Knuckle

Pork knuckle is extremely versatile and pairs well with a variety of sides:

• Sauerkraut – The tangy crunch perfectly complements the rich meat.

• Spaetzle or egg noodles – These noodles soak up the delicious braising juices.

• Mashed or roasted potatoes – The starches soak up the juice and fat.

• Steamed cabbage – Cut through the richness with sweet, tender cabbage.

• Beer – Match with a nice German lager or ale.

Getting creative with your sides allows the flavors of pork knuckle to truly shine.

Time to Try Pork Knuckle!

Hopefully this guide has cleared up exactly what pork knuckle is and how to seek out and cook this underrated cut of meat. With its unmatched flavor and affordability, pork knuckle is an exciting ingredient to add to your dinner repertoire. Just be sure to allow plenty of time for the low and slow cooking this tough but tasty cut requires.

Once you get your hands on some pork knuckle, let the aromatic braising and succulent meat convince you that it’s well worth the effort. From there, you can explore different spice rubs, sauces, and side dish pairings.

So embrace the pork knuckle, and get ready to enjoy fabulously flavored, fall-off-the-bone meat! Your taste buds will thank you.