Pork Recipes
CUT

Pork Shank

The shanks are the thinner part of the lower legs and are almost always cut into round discs and sold as stewing meat for potjies or stews; they also make a rich stock. The skin around the hock and the shank contains large amounts of collagen which turns into gelatin when cooked. Hock and shank meat is often added to terrines or meat loaves, which are eaten cold, as the gelatin will ‘set’ the dish while also providing meaty flavour.

Experience the tradition of salt-curing with fresh pork knuckles, expertly seasoned over 24 – 48 hours, using a ...
You can create a mouthwatering centrepiece that will impress family and friends with just a few simple steps. ...
A flavourful, low-budget favourite. ...