Chinese braised pork shoulder / leg / hock
I can't off the top of my head remember the difference between braised shoulder and
Knuckle. Can someone clarify?
The versions I've had at Spices II and Rice Valley are adequate-- no dry bits or negatives, but not as good as China Village's. The version at Shanghai Dumpling King is downright bad.
Shoulder comes from the shoulder, i.e. the "ham"in front.It is generally fairly fatty with the fat distributed throughout the cut. The hock is the "calf" of the pig, located just north of the foot with a layer of fat between the meat and skin.. The human analogy is upper vs. lower arm.