In general, the primal pork cuts from the top of the pig (like the loin) are leaner and more tender than those from the bottom. But cooking the tougher cuts (like the shoulder and the hocks) low and ...

Wash the pork hock under cold water, drain and pat dry with paper towel. In a wok or large saucepan, heat oil to 180°C. Deep-fry the pork hock for 3 minutes, each side, until lightly browned.

Lately, he’s been offering Kurobuta pork chops with white bean puree, ham hock jus and salsa verde, served with long-cooked greens. He brines the chops, then sears them in a cast-iron skillet ...

The first dish, the pata ($8.99, or $5.50 during happy hour, which runs Wednesday through Friday, 4-6 pm) is a braised and deep-fried pork hock (the ... tender pork shoulder, and string beans ...

He asked me why this piece of pork shoulder, used by the restaurant to make ... thus requiring a bit more time to coax out tenderness. A shoulder cut with the shank -- or hock -- attached is called a ...

Pork shoulder (kasim) and pork chops, which were P380 per kilo, are now P340. Meanwhile, the price for Pork hock (pata) decreased from P330 to P280 per kilo. “Magka-kwaresma kasi, sobrang tumal ...