Crisp Pork Knuckles

The Cantonese school of cooking has nothing to contribute to cold hors d’oeuvres except these fabulous pork knuckles. These are very crisp, with the interwoven textures of crunchy skin, brittle sinew, and firm meat. Cooked for a relatively short time but “cleansed” for long hours in “live” running cold water, which eliminates the grease, the knuckles acquire an amazing quality of cool crispness as refreshing as firm cucumbers. (This is not a recipe to make during a drought.) They are then b