A pork hock is a flavorful cut of meat that comes from the lower part of a pig's leg, typically just above the foot. It's known for its rich, gelatinous texture, making it perfect for slow cooking methods like braising, stewing, or roasting. The hock is made up of both muscle and connective tissue, and when cooked slowly, the collagen breaks down, resulting in tender, melt-in-your-mouth meat.

Pork hocks are often used in hearty dishes like soups, stews, and braised meals, where their rich flavor and the melt-in-your-mouth quality of the meat enhance the overall dish. The skin, which crisps up beautifully when roasted, adds an extra layer of texture and flavor. The bones also contribute to a rich, flavorful stock when cooked for a long period.