Julie Parent

"And, the main attraction, the pork knuckle (or ham hock as I know it). They nailed the cooking on this, somehow making it tender and shred easily with a fork. It must have been braised or roasted for a very long time. The "half crispy" portion was totally crazy, I'm still not sure how that was done. Was it the skin? Was it dunked in something and deep fried? I have no idea, but it was crazy crispy, salty, and right up my alley."