Photo Credit: boo lee https://goo.gl/cz0lC9
The humble pork knuckle is considered by many as a throw-away part of the pork carcass. Graeme Wood prefaces “Pork Knuckle, German Delight”, his article on pork knuckles, with the statement that, “Even good butcher shops need to special-order pork knuckle. When they do, they expect that their customers will use it for ethnic stews–generally Asian, such as certain braised pork dishes in China, or pata (“paw”), a Philippine delicacy…
“To most American consumers, even the name “pork knuckle” is uninviting, summoning the image and texture of knobby, stringy joints…”
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