What part of the pig is the "knuckle" ?

[HungryDante]

I keep looking at the positively pornographic photo of Daniel Boulud's "Pig Knuckles with Endives" in one of his fine cookbooks. It looks unctiously delicious. But I can't seem to find pig knuckles in any markets: I've tried Korean, Mexican, Vietnamese, and Rich White People markets all over Los Angeles. (There is no such thing as a proper butcher where I live).

Just what part of the pig is the "knuckle" ?

Here's a picture of one (no, not Boulud's... this one is Filipino):

[Crockett67]

Fabulousness. No really, one of my favorite parts of the pig as long as it's low and slow cooking.

[mamachef]

Well, I doubt this is relevant anymore, but....
it's the jointed portion, rear legs.

[porker]

Along the relevancy angle...
I saw raydlee's post and started to prepare a reply with diagrams and pictures, then saw Sam's post and thought "whats the date to this?".

I couldn't help myself its usually ME being the one posting to way-out-of-date posts...
Hehe.

[Zalbar]

However, speaking of this. Know any place in Montreal serving old school pig knuckle?

[porker]

Capri (2172 rue Saint-Patrick) down the street from Magnans.

I ate some good pig knuckles in Longueuil as well, but I was there only once last summer - I'd need a bit of time to dig it up if you're really interested.

[raydlee]

You could try the description in Wikipedia - http://en.wikipedia.org/wiki/Schweins...

A German market might suit you . . .

[porker]

Considering the OP is from March 24, 2007 and his only other post is from May 2007, I'm guessing HungryDante pretty much flew the coop.
{;-/)

[HungryDante]

Nope. I'm still here. Lurking and snacking.

[porker]

Greetings!
Didja ever make anything with pig knuckles?

[Ruth Lafler]

You might want to try a Chinese market -- braised or "red cooked" pork knuckle is a classic Shanghainese dish.

[HungryDante]

OK so here's the answer to "what part of the pig" is it... http://www.chow.com/ingredients/183

Now how do I ask for that at Supermercado Liborio ?

[paulj]

How is the meat cooked in this recipe? Long slow braise? roast?

In the picture is there bone? Possibly a knee or elbow type of joint?
The Wiki article on pork has a picture of roast knuckle
http://en.wikipedia.org/wiki/Pork

It looks to me as though this is the shank end of a ham, or rear leg. The shank end of a front leg might also work, especially if braised.

The Spanish word for leg is 'pierna'.

paulj

[Sam Fujisaka]

HD:

"Por favor, Ustedes tienen la pierna del cerdo? Se me pueda dar x kilos? Gracias."