Pork Hock

Pork hock, also called knuckle, is the joint above the trotter, thick with skin, tendon, and connective tissue. It wants a long braise or stew, German-style hock, a soy braise, or a rich stock, until the skin turns soft and the tendon melts. Halved hock cooks faster than a whole piece and fits a smaller pot, while cubed hock suits a quicker braise or curry. Give it at least ninety minutes of gentle simmering, since rushing the heat leaves the skin tough.