Pig knuckle is made with care and ingenuity, with the meat being removed from the pig’s front leg then stuffed back in after an overnight marinade. The end result is a delicious, salami-like platter that Journy co-founder Leiti Hsu likened to “Singaporean charcuterie.” Discover more on Singapore's diverse dining scene ➡http://bit.ly/2OTHI4L