Pork shanks in the SFV?
re: Bob Brooks
The "long shank" is what you're looking for, and I've been trying to find some for years. I know somebody has them, because both the several Chinese restaurants that have the "pork pump" and Enrique's Mexican place in Long Beach use those. Maybe they have some kind of contract with a meat supplier guaranteeing that they'll buy at least this many per week, I don't know. I do know that the old days of butchers getting whole sides or carcasses to break down have gone, except for a few boutique shops I can't afford …
Whole Foods has bone-in sections, but I don't know how big a piece they get to begin with. It isn't terribly expensive.