Pork knuckle, sometimes called pork hock is a flavorful cut of meat from the leg joint of a pig. With its generous marbling of fat and collagen-rich connective tissue, pork knuckle excels when slowly cooked to yielding, falling-off-the-bone perfection. This hearty cut stars in many traditional dishes like German schweinshaxe Italian stinco di maiale, and Chinese braised pork knuckle. But this specialty meat can be tricky to source depending on where you live. If you’re on the hunt for delicious pork knuckle near you, here’s a local’s guide to tracking it down.
What Exactly is Pork Knuckle?
Pork knuckle refers to the leg joints connecting the hog’s trotters to the upper ham/shoulder section. It is not the actual foot or ankle despite sometimes being confused with trotters. Two knuckles come from each pig – the front leg and the thicker, meatier hind leg. Pork knuckles contain a high ratio of skin, fat, tendons and collagenous connective tissue. These qualities make the meat tough but full of flavor.
Why Can it Be Hard to Find?
Pork knuckle is not a common supermarket cut. Due to its high collagen content, many butchers and grocers view it as a scrap cut best used for stock rather than selling for consumer cooking. plus, American cuisine does not utilize pork knuckle as prolifically as European and Asian food cultures. This means you often have to turn to specialty sources to find authentic pork knuckle.
Where to Buy Pork Knuckle Nearby:
Butcher Shops – Skilled butchers are your best source for pork knuckle. They can order whole knuckles and portion sizes to your specifications. This ensures you get the freshest, highest quality cuts.
Farmers Markets – Check for vendors selling pasture-raised heritage breed pork. They often carry whole knuckles
Asian Markets – Markets selling Chinese, Korean, and Filipino ingredients will stock fresh and pickled pork knuckles.
European Delis – Eastern European and German markets frequently offer vacuum-packed pork knuckles and hocks.
Hispanic Carnicerias – Mexican grocers stockeing pork for traditional stews and sandwiches may have knuckles.
Online Mail Order – Several online butchers sell pastured pork knuckle shipped overnight.
Restaurant Supply – Some restaurant supply stores allow individual shoppers to purchase wholesale cuts like pork knuckle.
Direct from Farms – Contact local heritage breed pig farms to buy a whole pork leg and custom butcher it yourself.
How to Choose the Best Pork Knuckle:
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Look for thick, evenly sized pieces with a high meat-to-bone ratio
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Choose knuckles with an outer layer of fat at least 1⁄4 inch thick
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Meat should be pink/red with white marbling and firm to the touch
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Avoid any dried out or discolored portions
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Smell should be neutral – no strong odors
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Packaging should be cold and secure to ensure freshness
Tips for Preparing Pork Knuckle at Home:
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Let rest 20-30 mins to lose chill before cooking
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Score fat cap before roasting for better rendering and crisping
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Braise, stew or roast low and slow – aim for at least 300°F for 2-4 hours
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Internal temp should hit ~195°F-205°F for tender, pull-apart meat
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Let rest 10 minutes before carving to allow juices to redistribute
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Sear then simmer in liquid for tacos, soup, stew meat
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Serve with sauerkraut, potatoes, crusty bread to soak up juices
The pork knuckle recipe that has gathered millions of views on Youtube!
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What is pork knuckle?
Pork Knuckle, or ham hock, is the joint that attaches the pig’s foot to its leg. It’s a sweet joint that tastes best once slow-cooked. We like to roast ours in the oven until the skin is crispy and the meat falls away from the bone. This is a cut that’s often overlooked.
Where to buy pork knuckle?
Just show them the cut or ask them over the phone and they will source it for you. Asian butchers usually sell pork knuckle as well as there’s some chinese dishes that use the same cut of pork (it’s called pork hock) so it’s not very hard to find.
Should I use fresh pork knuckles?
We would prefer to use fresh pork knuckles as smoked knuckles are sometimes also cured and so are closer to a cooked ham. As the knuckles are braised in a small amount of liquid rather than simmered in a large pot of liquid, it means that the dish could end up being a little too salty.