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A pork shank is a cut of meat from the leg of a pig. It is a tough cut, which benefits from long, slow cooking methods to make it tender.

No, they are not the same. While both come from the leg of the pig, a ham hock is from the lower part of the leg, whereas the shank is from the upper part of the leg.

Generally, it takes about three to four hours to cook a pork shank at a low temperature, such as 325 degrees Fahrenheit.

While not necessary, marinating a pork shank can add flavor and help tenderize the meat.

Yes, pork shank is excellent in soups, especially those that are cooked for a long time, such as pea soup or a hearty vegetable soup.

Yes, you can freeze raw pork shank. It's recommended to wrap it well to prevent freezer burn.

A pork shank is from the leg of the pig, while the pork shoulder is from its upper front leg or shoulder.

You can buy it at Weee! Asian Market, www.sayweee.com.

The pork shank comes from the leg of the pig, specifically the area just above the ankle and below the thigh.

Pork shank is often braised or slow-cooked to tenderize the meat. This can be done in an oven, on the stovetop, or in a slow cooker.

Common spices to use with pork shank include thyme, rosemary, garlic, pepper and bay leaves.

Pork shank is a high protein, low carbohydrate food. It also contains B-vitamins and other minerals.

Grilling is not the best method for cooking a pork shank due to its toughness. Slow cooking methods, like braising, are better suited for this cut.

Cooked pork shank can be stored in the refrigerator for up to five days.

You can substitute pork shank with other tough cuts such as pork shoulder, beef shank, or lamb shank depending on the recipe.

Some popular dishes that use pork shank include Osso Buco, German-style stew, and Chinese braised pork shank.