Pork hock, also known as pig knuckle, or pork shanks is a cut of meat from the upper part of a pig’s leg. It is not to be confused with pig’s trotters or feet. The pork hock is located at the end of the leg before it becomes the ankle and contains a lot of connective tissue and collagen, which adds to its flavor and melt-in-your-mouth texture when slow-roasted.
Pork hock is a widely appreciated dish in Germany, Austria, and other countries in that general area of the world. It’s often roasted and served with potato dumplings on the side. It can also be boiled or cooked as part of hearty stews, adding its own characteristic flavor to the dish.