Product: Canada OLYMEL Pork Hock (Pork Knuckle)
Carefully selected quality pork hocks from Canada's OLYMEL — firm meat with a springy bite. Precisely cut to uniform specifications for standardised catering operations. Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture. Bulk carton packaging (33.1LB/carton) to meet B2B customers' volume purchasing needs.
About the Product:
Charm Power brings you pork hocks (pork knuckles) from the Canada OLYMEL brand. Prized for their rich gelatine and distinctive chew, pork hocks are an ideal ingredient for many classic dishes. As one of Canada's leading meat producers, OLYMEL guarantees outstanding quality. Whether braised in master stock, stewed, slow-cooked or made into specialty snacks, they add rich flavour and texture to your menu. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Pork Hock (Pork Knuckle) |
| Brand | Canada OLYMEL |
| Origin | Canada |
| Packing Specification | Approx. 33.1 lbs/carton (LBS/carton) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C to preserve the best texture and gelatine.
- Initial Preparation: After thawing, wash the hocks thoroughly, scraping the skin clean; blanch if desired to remove blood and gaminess.
- Refining the Texture: After blanching, plunge the hocks into ice water to tighten the skin for a better bite. For master-stock pork knuckle, deep-fry until the skin is golden before braising.
Firm and rich in gelatine, this product is highly versatile across classic and specialty dishes:
- Master-Stock Pork Knuckle: Braise until meltingly tender with springy skin and meat that falls off the bone — a favourite in Chiuchow lou mei and Hong Kong-style braised platters, with the stock's aroma soaking into every bite.
- German Pork Knuckle (Schweinshaxe): Cured, simmered then roasted — golden, crispy skin outside and tender, flavourful meat inside; a signature dish of German restaurants.
- Red-Braised Pork Knuckle: Sear until golden, then slow-braise with soy sauce, rock sugar and spices for a glossy finish and soft, sticky texture.
- Claypot Pork Knuckle: Slow-cook with shiitake mushrooms, peanuts and beancurd sticks into a rich claypot dish with a thick, flavourful sauce — perfect for autumn and winter.
- Cold-Tossed Pork Knuckle: Braise or steam, chill, debone and slice; dress with garlic, chilli oil, vinegar and sesame oil for a refreshing, springy appetiser.
- Pork Knuckle Soup: Simmer with nourishing ingredients such as peanuts, soybeans or Chinese herbs — the hocks release rich gelatine for a full-bodied, naturally sweet soup.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
