Pork elbow, if stewed in a regular iron pot or casserole, usually takes about three hours to soften; if you use a pressure cooker, it only takes half an hour to an hour to cook softly. The exact time will also depend on the size of the elbow and the size of the fire.

Pork elbow is the joint part between the thigh and calf of the pig, sweet and salty in flavor, flat in nature, pork elbow is divided into front elbow and back elbow. Front elbow skin thick, tendon, gelatinous heavy, lean meat, often cooked with skin, fat but not greasy. Suitable for burning, steak, sauce, stew, brine, soup and so on. After the elbow, also known as after the hoof, due to connective tissue more than the front elbow content, skin old and tough, poor quality than the front elbow. Its cooking methods, and uses basically the same as the front elbow.