Meat
Pig Hock
A thick skin-on pork leg joint with tendon and bone, mapped by FEHD to Pig Hock.
- 繁體中文
- 豬手
- English
- Pig Hock
- Bahasa Indonesia
- Bagian atas kaki babi / Pig Hock (豬手)
- Tagalog
- Pata / Pig Hock (豬手)
What is it?
豬手 is a Hong Kong market term; if Pig Feet is also mentioned, confirm the seller’s cut boundary, size and use.
How to identify it
Look for a thick rounded joint mass, intact skin, tendon and an upper cut bone; it is bulkier than the narrower foot-and-toe presentation of Pig Feet.
- Thick rounded joint mass
- Intact skin around the cut
- Bone and tendon at cut face
Common confusion
Pig Hock emphasizes the thick joint and upper cut end; Pig Feet emphasizes the lower foot and toes.
Common Hong Kong household uses
Confirm the dish, quantity and cut with the employer before preparation, then cook thoroughly.
Preparation or handling
Keep raw meat separate from cooked food, use separate boards and knives, wash hands and contact surfaces, and cook the centre to at least 75°C for 30 seconds.
Storage
Keep covered on the lowest refrigerator shelf at 4°C or below and thaw frozen meat only in the refrigerator or microwave. Contain a leaking package and clean contaminated surfaces; leakage alone is not used here as a spoilage test.
Helper tip
Confirm front or rear, size and chopping; market cut boundaries can vary by stall.
What Ma’am or Sir may say
買一隻豬手，斬大件。The employer wants one thick Pig Hock chopped into large pieces.
Useful market phrase
唔該要隻豬手，斬大件。Does the image look correct?
Last reviewed
Sources
- Hong Kong Food and Environmental Hygiene Department — Public Market Items - Pork
- Hong Kong Food and Environmental Hygiene Department — Pork Cantonese pinyin
- Hong Kong Food and Environmental Hygiene Department — Public Market Items Multilingual Booklet
- Hong Kong Centre for Food Safety — Safety Tips on Handling Pork
- Hong Kong Centre for Food Safety — Prevention of Cross-contamination
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS COOK REHEAT