The portion of the back leg below the knee, hindshanks are a bone-in cut high in gelatin and flavor. Hindshanks are not suited to fast cooking methods like grilling or sautéing, however they become very tender when slow braised.
Braising also melts the gelatin from the connective tissue and bone of the shank. It runs into the braising liquid sauce, giving it body, richness and what chef refer to as “great mouth feel”.
Hindshanks are larger and offer stronger flavor than foreshanks (the front legs).
Kurobuta pork (aka Berkshire pork) is from a rare breed of pig that has long been bred in England and Japan for flavor and more marbled meat. The result is some of the finest pork in the world, sometimes referred to as “The Kobe Beef of Pork.”
