Pork knuckle, also referred to as pork hock, is a flavorful cut of meat that comes from the leg of the pig. It’s widely used across various cuisines to make delicious braised, roasted and smoked dishes. But there seems to be some confusion around exactly where on the pig this cut originates from. Is it the trotter? The ham? Or somewhere else entirely? Let’s clear up the mystery of the pork knuckle once and for all!
What is Pork Knuckle?
Pork knuckle refers to the meat from the lower portion of a pig’s leg, specifically the joint connecting the hog’s ankle to the upper leg and shoulder. This area contains a higher ratio of skin, collagen, tendons and ligaments compared to other cuts. When cooked slowly over an extended time, these connective tissues break down into gelatin, resulting in succulent, fall-off-the-bone meat.
Not to be Confused With:
Ham Hock – While ham hocks can come from the leg section, they are normally cured and smoked. Pork knuckle refers to the raw, unprocessed joint.
Trotters – This term refers to the pig’s actual feet/ankles rather than the connecting joint of the pork knuckle
Ham – Pork knuckle comes from below the pig’s hip where ham originates from. They are two distinct cuts.
Two Main Sections:
There are two main pork knuckles on a pig – the front leg and the rear leg The rear leg is preferred for most dishes as it contains a higher ratio of meat to bone and fat.
How to Locate on the Pig:
Imagine the pig divided into three sections – the shoulder, torso and hips. The pork knuckle comes from the bottom of the shoulder portion of the front and back legs. It connects the more meaty upper leg with the trotters below.
Best Cooking Methods:
- Braising
- Stewing
- Slow roasting
- Smoking
- Pickling (for ham hocks)
These moist-heat methods gently break down the collagen over several hours resulting in pull-apart tender meat.
Popular Dishes:
- Schweinshaxe – German roasted pork knuckle
- Smoked pork hocks – Great for flavoring dishes like beans, greens and soups
- Pork knuckle stew – Braised with vegetables into a hearty stew
- Jokbal – Korean style braised pork knuckles
- Pigs feet souse – Pickled pork knuckles
The pork knuckle is a versatile cut used across many food cultures. Its intensely porky flavor and collagen-rich meat makes it perfect for slow-cooked dishes.
Where to Source Pork Knuckle:
Due to its tough nature, pork knuckle can be difficult to find at standard grocery stores. Your best bets are:
- Specialty butcher shops
- Asian grocers
- Latin American markets
- Online meat purveyors
Don’t be afraid to ask your butcher to special order you some pork knuckles. They are sure to carry this traditional cut.
So there you have it! The pork knuckle comes from the lower joints of the pig’s front and back legs. With its high collagen content, it excels when braised or smoked low and slow. Hopefully this clears up any confusion over this tasty cut of meat. Armed with your new pork knuckle knowledge, you can now add some authentic flavor to your next recipe.
The pork knuckle recipe that has gathered millions of views on Youtube!
FAQ
Where is the pig knuckle?
What cut of meat is pork knuckle?
What is the difference between pork knuckle and pork hock?
What part of the pig is the pork hock?
How do you identify a pork knuckle?
When selecting pork knuckle, it’s important to look for the small dark area near the top, which is called the aitch bone. This bone is key to identifying this retail cut. Pork knuckle is also known by other names such as pig knuckle, pork shank, and ham hock (although ham hock can also refer to smoked or cured hocks).
What is a pork knuckle?
A ham hock, or pork knuckle, is the joint that attaches a pig’s foot to its leg. This cut of pork is typically cured and is primarily used to flavor slow simmered dishes, such as collard greens or split pea soup.
Are pork knuckles pigs trotters?
Firstly, pork knuckles are not pig’s trotters (feet)! Despite the name, it is actually the meaty upper part of the pig’s leg. Pork knuckle is variously known as pig knuckle, pork shanks, pork hock and ham hock (though this also refers to smoked or cured hocks).
What is a pig knuckle?
Hock or knuckle, you’re getting the part of the pig that is the joint between the foot and shank. It’s a stubby piece of meat, covered in a thick layer of skin and fat. And, while there isn’t a lot of meat on each hock (knuckle), there is a TON of skin. Once rubbed in salt and roasted, this skin gets super crispy and delicious.