need pork shanks

[amazinc]

Since I live in Texas, I posted this on that board, but maybe I shoud have asked here if any of you
know where to acquire port shanks. I can find veal and beef, but not pork. Maybe there is a mail
order supplier that you know. If so, please advise as I'd like to re-create a fabulous dish from a
restaurant in Houston. Thanks, 'Hounds

[fourunder]

For the record...there are two types of pork shank cuts...

http://www.justaddguests.com/catalog/images/Pork1.gif

http://thefridaylunch.files.wordpress...

The latter is larger and usually comes with skin attached which makes for good cracklings or melt in your mouth skin if braised....the former, the skin is not as desirable and is usually removed prior to sale or cooking.. personally, I prefer the second larger cut.

[The Chowhound Team]

The OP's thread on Texas is here: http://chowhound.chow.com/topics/8229... in case anyone has any local recommendations for where to find pork shanks.

[janniecooks]

poster is asking where to buy, not how to cook. is home cooking the appropriate board for such a question?

[absurdnerdbird]

If you're in Houston, I would check out the asian markets on Bellaire Blvd. My Hoa, Welcome Market, Hong Kong Market, Dynasty, should have what you need for a good price.

[porker]

As you are likely aware, the shank is simply the pig leg above the hoof, like these
http://2.bp.blogspot.com/_mQEwtFZOgx8/S8ywM7SAw2I/AAAAAAAAACk/TMmvfitN8tY/s1600/Shanks.
In my area (Canada), most butchers selling pork will cut them for you. Chances are even better with an oriental or other ethnic (I'm thinking Latino or European) butcher-store.
I'm guessing you'd pay an arm and a hoof to have them mail-ordered. They should be one of the cheapest cuts and if you have them delivered, the shipping charges would likely be 4x the cost price.

Looking here @ Heritage Foods (a big outfit
)http://store.heritagefoodsusa.com/whole-shanks---four-15-lb-shanks-p351.aspx
6lbs pork shanks (4x1.5lbs) runs $45, plus $19/shipping = $64
This is just shy of $11/pound
Just glancing through a local supermarket flyer
http://superc.ca/en/circulaire.html?i...
they have jarrets de porc (pork hock - the shank - in French) for $1.59/lb

Just my 2c...

Let me know the outcome, I'm curious.

[GretchenS]

The pork from this place is fabulous. Shank all the way at the bottom of the page. http://www.heritagepork.com/berkshire... But any real butcher (not supermarket) should be able to get them for you. Just tell them you want cross-cut shank for pork "osso bucco". Or porko bucco, as some call it. ;)

[porker]

osso porko?
hehe

[GretchenS]

Somehow I knew you would like that. :) I made an awesome porko bucco last winter with some cross-cut shanks that still had the skin on. The sauce was positively gelatinous.

[porker]

I now see sliced pork shank (like in the SuperC flyer I linked below) sometimes labelled as "Pork Osso Bucco". I love this and I hate this.
I like it 'cause it'll make people look at pork hock a little differently; someone hears "osso bucco" and they think high-end, $40 italian resto dish. But what is it? Peasant dish of discarded beef shin bone, elevated through marketing. Well, we can no longer afford veal shank, so why not pork, right?
I hate it 'cause like chicken wings, or simple beef bones, they'll go from being a cheap, trash cut that I really enjoy, to a pricier item of its former self....
'nuf said.

We were at our fav Szechuan resto a coupla weeks ago and had pickled chicken feet. They were AWSOME! On my next visit, I plied the chef-owner with imported beer and malt liquor (a certain 4 "energy" drink brand banned in several states and not "sold" in Canada) and got his recipe (this perhaps sounds evil, but in fact was friendly banter).
I felt it would suit pigs feet and/or hocks as much as chicken feet.
I bought 2 hocks last week, had them sliced 1" thick, cured them, and today simmered them low and slow. Now tender, they are soaking in the chef's vinegar/pepper/anise pickle. I'll see how they turn out by next week, maybe even post a picture...

[GretchenS]

Wow, that sounds fabulous, definitely report back!! You make a good point, chicken wings, country-style ribs, skirt steak, flank steak all used to be cheap until they got popular. We must start evil rumors about pork hocks. :) Speaking of piggy delights, a local resto is serving crispy pigs tails and they are unbelievable!

[porker]

Are the tails deep fried?
We eat them in a boiled dinner, but crispy sounds very good. Can't beat fried pork!
I have yet to make schweinshaxen:
http://www.kufstein.org/stelze/stelze.jpg
or the ones shown here
http://charisbittensmitten.wordpress....

[GretchenS]

Schweinshaxen was my favorite part of when I used to have to go to Munich on business -- well, and the nice colleagues who took me out to eat it. Looked just like your first link. The tails probably are deep fried but no batter and then a very luscious glaze put on. Even my friend who does not generally like gnawing likes these.