Raw pork knuckle

Description

Raw pork knuckle is a large piece from the lower part of a pig's leg with bone, skin, and a thick layer of connective tissue; raw it has a pinkish-red color of meat, white fat, and skin, and after cooking, it becomes gelatinous and aromatic. In flavor, the knuckle is intense, meaty, and very collagen-rich, which after long cooking gives a silky, full texture. Nutritionally, the knuckle provides a lot of protein, collagen, fat (including saturated), B vitamins, and minerals such as iron, zinc, and phosphorus; collagen supports tissue elasticity, but due to its calorie content and fat, it should be consumed in moderation. In the kitchen, the knuckle is ideal for braising, roasting, slow cooking, preparing jellies, or traditional cold feet, and pairs well with cabbage, mustard, and beer sauces. Store in the refrigerator at 0–4°C for 24–48 hours or freeze in an airtight container at −18°C for 3–6 months; thaw in the refrigerator and always cook thoroughly.