Pork knuckle (without excessively fatty skin)

Description

Pork knuckle (without excessively fatty skin) is a meaty piece with a slightly pink interior and marbled fat that becomes soft and juicy after long cooking or braising, with a full, slightly collagenous flavor that pairs well with aromatic spices. With the excessive skin and fat removed, it has a more balanced flavor profile and shorter cooking time while maintaining the classic meaty character of the knuckle. Nutritionally, it provides valuable protein, B vitamins (especially B12 and niacin), iron, zinc, and collagen that supports connective tissue. When consumed in moderation, it aids muscle recovery and energy metabolism, while it is advisable to limit added fats and salt. In the kitchen, it works well for braising, slow roasting, simmering, and in dishes with cabbage, beer, or root vegetables. Store in a cool place: fresh knuckle in the fridge for 1–2 days, cooked for 3–4 days, and frozen tightly for about 3 months; thaw in the fridge and heat to a temperature that ensures food safety.