Pork hock (or knuckle)

Pork hock (also known as knuckle or shank) is the bony joint at the bottom of the leg. This meat is quite lean and can be cooked slowly in a casserole so the meat falls off the bone (try with Chinese flavours or rich treacle) or boiled and then roast in a classic German schweinhaxen which also gives lovely crackling. 1 hock should serve one hearty appetite, or two with a good selection of vegetables. The pork comes mainly from outdoor pigs from Newlands Farm Hampshire, or sometimes from Branstone Farm Arreton. Supplied frozen.