Pork knuckle

Dry the skin thoroughly, score it without cutting into the meat, and salt it well; leaving it uncovered in the fridge overnight helps it dry further. Roast at 160°C for about 2½–3 hours, then turn the oven up to 220°C for 20–30 minutes to crisp the skin.

Yes. Cover it with water or stock and simmer gently, rather than letting it boil hard, for around 2½–3 hours, until the meat pulls easily from the bone. Add aromatics such as onion, bay leaves and peppercorns to the cooking liquid.

They come from the lower part of a pig’s leg, but fresh pork knuckle is uncured, while ham hock is usually cured and may be smoked. Ham hock is saltier and brings a smoky flavour to soups and stews, so use less added salt.

Roast pork knuckle is often served with sauerkraut, mustard and potatoes; German-style meals may include potato dumplings. The rich meat also works well with braised red cabbage or a sharp apple-based sauce.

Keep it covered in the coldest part of the fridge and cook it by its use-by date. If you will not use it in time, freeze it in a sealed, freezer-safe wrapping and defrost it in the fridge before cooking.

Refrigerate leftovers in a covered container within two hours of cooking and eat them within three to four days. Reheat the meat until steaming hot throughout; you can also freeze portions for longer storage.

Yes, especially in braises, bean dishes and soups, but cured ham hock is saltier and often smoked. For a closer match to fresh pork knuckle, use an uncured pork shank and cook it until tender.