Are you curious about the cut of meat known as pork knuckle?
Despite its name, it’s not actually the pig’s trotter or foot. Instead, it’s the meaty upper part of the pig’s leg, also known as pork shanks, pork hock, or ham hock.
This cut of meat is widely appreciated in Germany, where it’s often roasted and served with hearty sides. But where can you find it and how do you prepare it?
In this article, we’ll dive into the details of what pork knuckle is, how to identify it, and some delicious ways to cook it.
So let’s get started!
What Cut Is Pork Knuckle?
As mentioned earlier, pork knuckle is the meaty upper part of the pig’s leg. It’s important to note that there are two cuts of pork knuckle: the front leg knuckle and the rear leg knuckle.
The rear leg knuckle is preferred for German pork knuckle dishes because it’s bigger and meatier, while the front leg knuckle is often smoked and used for dishes like pea and ham soup.
When purchasing pork knuckle, it’s important to ask for the rear leg hocks or knuckles. Some butchers may have it out the back rather than in the counter display, so don’t be afraid to ask.
If you’re having trouble finding it at your local butcher, try looking for an Asian butcher as they often carry this cut of meat due to its use in Asian cooking.
What Is Pork Knuckle?
Pork knuckle, also known as pig knuckle, pork shanks, pork hock, or ham hock (though the latter refers to smoked or cured hocks), is a cut of meat from the upper part of a pig’s leg. It is not to be confused with pig’s trotters or feet. The pork knuckle is located at the end of the leg before it becomes the ankle and contains a lot of connective tissue and collagen, which adds to its flavor and melt-in-your-mouth texture when slow-roasted.
Pork knuckle is a widely appreciated dish in Germany, Austria, and other countries in that general area of the world. It’s often roasted and served with potato dumplings on the side. It can also be boiled or cooked as part of hearty stews, adding its own characteristic flavor to the dish.
When purchasing pork knuckle, it’s important to note that sometimes it may be sold brined (salted) as pickled hocks or ham hocks. Lightly brined knuckles may be suitable for some recipes, but it’s recommended to stick to un-brined, raw pork knuckles for German pork knuckle dishes. One pork knuckle weighing around 1.2 – 1.3kg / 2.6 – 2.9lb is enough to comfortably feed two people, although a particularly small knuckle can feed one very hungry eater.
How To Identify Pork Knuckle?
Identifying pork knuckle can be a bit tricky, as it can sometimes be confused with pig’s trotters (feet). However, pork knuckle is actually the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog’s leg. It’s important to note that pork knuckle is not part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.
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).
It’s recommended to choose un-brined and raw pork knuckles/hocks for cooking. If you’re unsure about where to find this cut of meat, don’t hesitate to ask your local butcher or try an Asian butcher. They may have it displayed or stored at the back and are often good value for money. Remember to ask for rear leg hocks/knuckles and show them a photo if necessary.
Where To Find Pork Knuckle?
If you’re looking to purchase pork knuckle, your best bet is to visit a local butcher shop. Make sure to ask for the rear leg hocks or knuckles, as these are the meatier cuts preferred for German pork knuckle dishes.
If you’re having trouble finding it at your local butcher, try searching for an Asian butcher. This cut of meat is often used in Asian cooking and may be more readily available at these types of specialty stores.
Another option is to search for online retailers that specialize in high-quality meat products. These retailers often offer a wider selection of cuts, including pork knuckle, and can deliver directly to your door.
No matter where you choose to purchase your pork knuckle, make sure to select a high-quality cut from free-range pigs for the best flavor and texture.
How To Cook Pork Knuckle?
Cooking pork knuckle can be intimidating for some, but it’s actually quite simple if you follow a few steps. Here are three different methods to cook pork knuckle:
1. Slow Roasting Method: This method involves slow roasting the pork knuckle in the oven for several hours. First, preheat your oven to 325F. Then, poke the skin of the pork knuckle with a sharp knife and rub salt and pepper into the skin. Cut potatoes and onions into chunks and place them in a roasting dish. Put the pork knuckle with skin side up on top of the vegetables and cook at 325F for 4 hours. To crisp up the skin, turn the oven to broil and place the roasting pan within 1 1/2 inches from the heating element. Watch carefully to avoid burning. Remove from the oven when the skin looks blistered.
2. Beer Gravy Method: This method involves marinating and slow-roasting the pork knuckle in a beer gravy mixture. First, prepare the beer gravy by putting all the ingredients in a roasting pan that’s deep enough to hold more than ~1.5L (3 quarts) of liquid. Then set a rack over the pan and put the pork knuckle on top with the cut side face down. Slow-roast for around 2 hours 10 minutes at 180°C / 350°F (160°C fan), rotating the tray halfway, or until the internal temperature in the thickest part reaches 85°C / 185°F. Baste every 30 minutes at least to make sure the meat doesn’t dry out and to get that beer flavor in.
3. Spice Rub Method: This method involves rubbing spices onto the pork knuckle and slow-roasting it in the oven until tender, then crisping up the skin afterwards. First, place juniper berries, salt flakes, pepper, caraway seeds, mustard seeds, and fennel seeds in a mortar and crush with a pestle. Score pork knuckle with a sharp knife or prick all over with knife. Rub with spices and one tablespoon of oil. Place onto a plate and chill uncovered overnight. Add all gravy ingredients except collagen and xanthan gum to a roasting pan. Position a wire rack over the top and place the pork knuckle into position. Roast for 3 hours or until tender at 150°C fan/170°C static (325°F). Remove from oven and turn oven up to 240°C fan/260°C static (500°F). Place pork onto a lined baking tray, brush with extra oil or vinegar and bake for a further 30-40 minutes or until golden and crisp.
No matter which method you choose, it’s important to use a meat thermometer to ensure that you don’t overcook or undercook your pork knuckle. Once it’s cooked to perfection, serve it with your favorite sides like mashed potatoes or sauerkraut for a delicious meal!
Delicious Recipes For Pork Knuckle.
If you’re looking to try your hand at cooking pork knuckle, there are several delicious recipes to choose from. Here are some of our favorites:
1. Bavarian-style Pork Knuckle: This classic German dish is a must-try for any pork lover. Preheat your oven to 325°F, poke the skin of the pork knuckle a dozen times with a sharp knife, and rub salt and pepper into the skin. Cut potatoes and onions into chunks and place them in a roasting dish. Place the pork knuckle with skin side up on top of the vegetables and cook for 4 hours. To crisp up the skin, turn the oven to broil and place the roasting pan within 1 1/2 inches from the heating element. Watch carefully to avoid burning.
2. Schweinshaxe: This tender and juicy pork knuckle wrapped in a salty and roasted-crisp skin is a quintessential Oktoberfest feast. Score pork knuckle with a sharp knife or prick all over with a knife, rub with spices and one tablespoon of oil, then chill uncovered overnight. Roast the pork knuckle for 3 hours or until it is tender. Remove from the oven, turn up the heat to 240°C fan/ 260°C static (500°F), place pork onto a lined baking tray, brush with extra oil or vinegar, and bake for a further 30-40 minutes or until golden and crisp.
3. Slow-cooked Pork Knuckle: For a more hands-off approach, try this slow-cooked recipe. Put vegetables, salt, peppercorns, and fresh hocks in a large pot or dutch oven, add hot water to cover, bring to boil over high heat, then lower temperature to a simmer and cook until hocks are just tender – about 2 to 3 hours. Remove hocks with a large slotted spoon, strain the rest, keeping both the vegetables and cooking liquid. Place hocks (well drained) in a standing position in a large roasting pan along with the drained cooked vegetables, score the thick layer of skin and fat with a sharp knife, bake for 30 minutes in the preheated oven, adding more cooking liquid if it evaporates, then serve with potatoes and sauerkraut.
No matter which recipe you choose, make sure to pair your pork knuckle with a cold German beer for the ultimate Bavarian experience!