Pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone.
Both pork knuckles and ham hocks are from the shank part of the pig's leg, that is the section between the knee and the ankle/top of the trotter.
Both pork knuckles and ham hocks are from the shank part of the pig's leg, that is the section between the knee and the ankle/top of the trotter.
Generally it is known as a pork knuckle or pork hock if it is fresh and uncured, and as a ham hock if it is cured. However the US can refer to uncured pork legs as "fresh hams" so there can be some confusion.
So, what is the difference between ham hocks and pork knuckles? Nothing actually, they are the same thing. It is the part of the pig above the ham hock vs pork knucklefoot and ankle but at the very end of the shank.
It is also not the same thing as the pork shank. The pork hock is at the very extreme end of the shank, and the majority of pork shanks will have the pork hock as well.
Pork knuckles do not have a lot of meat as they tend to be made up of more skin, ligaments, and tendons. The meat however has a very distinctive flavor
Pork knuckle is a common German dish also known as schweinshaxe. The knuckle is the portion of a pig’s leg between the knee and the foot that may come from either the front or back legs.
So, what is the difference between ham hocks and pork knuckles? Nothing actually, they are the same thing. It is the part of the pig above the ham hock vs pork knucklefoot and ankle but at the very end of the shank.
It is also not the same thing as the pork shank. The pork hock is at the very extreme end of the shank, and the majority of pork shanks will have the pork hock as well.
Pork knuckles do not have a lot of meat as they tend to be made up of more skin, ligaments, and tendons. The meat however has a very distinctive flavor
Pork knuckle is a common German dish also known as schweinshaxe. The knuckle is the portion of a pig’s leg between the knee and the foot that may come from either the front or back legs.
Pork knuckle is often served with a piece of the leg bone sticking out of the meat.
Finding pork knuckle in North America may prove challenging, so ask your butcher if you’d like to give it a try. You can cook pork knuckle a couple of different ways to get a tender result.
Try this oven braised pork knuckle recipe:
Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: Place the chopped onion into the baking dish.
Step 3: Place the pork knuckle on top of the onion, and add roughly 1 inch of water or other liquid, such as beer or broth.
Step 4: Slide the dish into the oven, and bake for two hours, until the knuckle is cooked through.
Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: Place the chopped onion into the baking dish.
Step 3: Place the pork knuckle on top of the onion, and add roughly 1 inch of water or other liquid, such as beer or broth.
Step 4: Slide the dish into the oven, and bake for two hours, until the knuckle is cooked through.
Check the dish periodically, and add more liquid if it evaporates.
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| Pork Knuckle |
