Pork Leg 猪脚/后脚

Pork leg are the hind leg. The hind legs have lesser amount exercise, so they are thicker, and high fat. Pork leg are rich in collagen. After cooking, they will release a lot of collagen and make the juice thicker. It can be stewed, stewed in sauce, braised, roasted, etc.

猪脚是后脚。后脚运动量较少，比较粗壮，脂肪较多。猪脚的骨胶原非常丰富，经烹煮后会释出大量胶原蛋白，令汁液变稠，可炖，酱卤，焖，烧等等。

Please allow 30g differs due to manual measurement, thanks.