Should I choose the front or back leg when buying pork shank?

There are numerous and diverse dishes that can be made from pork trotters, the simplest being boiled or stewed for soup or braised... These dishes are all nutritious and delicious. However, do you know how to choose the best pork trotters?

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Pork trotters are divided into front trotters and hind trotters, and the taste of these two types of trotters is also different. It is easy to buy the wrong trotters if you don’t carefully consider. The prices of these two types of trotters also differ, usually the front trotters are more expensive than the hind trotters. Therefore, refer to some tips below in order to easily distinguish and choose the right type of trotters for cooking.

1. Look at the shape of the trotters

Due to the front trotters often bearing the weight of the body and moving quite a lot, the front trotters have a large, rough and slightly curved shape, the meat on the front trotters is also thicker and the wrinkles on the surface of the trotters are very clear.

The hind trotters only support movement and bear less weight of the body, so they look relatively slim and straight, less meaty and have fewer wrinkles on the surface.

2. Look at the hoof of the trotters

Pig’s hooves usually have 4 toes, but when moving, there are only 2 toes on the ground. The toes on the front trotters are relatively large and even in size, the toes look smoother. The two toes on the hind trotters will look rougher and the toe sizes are uneven.

In summary, it is not difficult to distinguish between front trotters and hind trotters. The front trotters have thick meat and many tendons, which are chewy and delicious. The hind trotters have less meat and larger bones. Therefore, depending on the dish you want to cook, choose the appropriate type of trotters. The front trotters are suitable for braised trotters or roasted trotters. The hind trotters are suitable for soups and stews.

Wishing you choose the right type of trotters for your family’s meals.

According to PNVN

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Frequently asked questions

Both the front and back legs of a pig can be used for pork shank, but they have distinct differences. The front leg is the shoulder, which is more tender and has a higher fat content, making it juicier and ideal for slow cooking or roasting. The back leg is the ham, a leaner cut with a firmer texture, perfect for baking, grilling, or frying.

The front leg, or shoulder, is a more economical cut as it tends to be cheaper. It has a higher fat content, which adds flavor and moisture to the meat. This cut is ideal for slow-cooked dishes like stews and casseroles, as the fat breaks down during cooking, resulting in tender, flavorful meat.

The back leg, or ham, is a leaner option and is considered a more premium cut. It has a firmer texture and is very versatile. This cut is suitable for quicker cooking methods like baking, grilling, or frying, and its lean nature means it can be used for dishes that require thin slices of meat, such as stir-fries.

Yes, it’s important to consider the size of the joint. The front leg is usually smaller and may be more suitable for a smaller household. The back leg is typically larger and can provide more substantial portions. Additionally, personal preference plays a role; some people prefer the tenderness of the front leg, while others favor the firmer texture of the back leg.

Pulled pork is typically made from the shoulder, or front leg, due to its higher fat content and tenderness. The back leg can also be used, but it requires a longer cooking time to achieve the same tender texture, and the result may not be as juicy due to its lower fat content.

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