Wanluan pork knuckle
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| Course | Main course |
|---|---|
| Place of origin | Taiwan |
| Region or state | Wanluan, Pingtung County |
| Serving temperature | Hot |
| Main ingredients | Pork knuckle, spices |
| Variations | Savory braised pork knuckle |
Wanluan Pork Knuckle (Chinese: 萬巒豬腳; pinyin: Wànluán zhūjiǎo; Tâi-lô: Bān-bân-ti-kha) is a traditional Taiwanese braised pork knuckle dish originating in Wanluan, Pingtung County, Taiwan. The dish is considered a representative specialty of the region and is closely tied to its Hakka cultural heritage.[1]
History
[edit]According to local legend, Wanluan Pork Knuckle originated during the Japanese colonial period, when a noodle stall owner surnamed Lin began selling braised pork knuckle. The popularity of his red-braised pork dishes gradually spread, making pork knuckle a well-known delicacy of Wanluan.
In 1947, Fuzhou native Wang Yi-ti (王依悌), also known as Yiyi Shi (一已師), settled in Wanluan and established a restaurant specializing in pork knuckle. His methods helped further popularize the dish, and other local families began opening similar eateries. Over time, pork knuckle became a key part of Wanluan's food culture and economy.[2]
After the 1970s, the growing number of pork knuckle shops along the township's main thoroughfares gave rise to what became known as "Wanluan Pork Knuckle Street" (萬巒豬腳街).[3][4] In 2004, the Pingtung County Government formally designated and decorated this street, incorporating designs featuring Hakka indigo-dyed shirts, betel nuts, and pork knuckles to promote its cultural and culinary heritage.[5]
The dish gained national attention in 1980 when then-President Chiang Ching-kuo visited Wanluan's market and stopped at the Haihong Restaurant (海鴻飯店), further boosting its reputation across Taiwan.[6]
Preparation
[edit]Wanluan Pork Knuckle is typically prepared using the foreleg of the pig. After removing hair but keeping the tendons intact, the meat is blanched in boiling water, cooled in ice water, and then simmered in a broth flavored with dozens of spices and traditional Chinese medicinal herbs, including star anise and cinnamon. The process produces tender, aromatic meat with a distinctive texture that has become associated with Wanluan's culinary identity.[7]
See also
[edit]References
[edit]- ^ M.Chuang (11 May 2020). "Crowds Gather in Wanluan to Buy Pork Knuckle". Public Television Service. Retrieved 12 September 2025.
- ^ Mimi韓 (1 May 2017). "前總統也愛吃！屏東必吃這一味 Q彈萬巒豬腳". ETtoday (in Chinese (Taiwan)). Retrieved 12 September 2025.
- ^ 潘奕言 (17 January 2025). "春節萬巒豬腳街、內埔年街走春 交通停車指引看這裡". United Daily News (in Chinese (Taiwan)). Retrieved 12 September 2025.
- ^ 洪明生; 陳芷萍 (11 May 2025). "母親節適逢閏六月 為父母添壽！ 屏東萬巒豬腳街買氣夯". Formosa Television (in Chinese (Taiwan)). Retrieved 12 September 2025.
- ^ "Pingtung good things". www.i-pingtung.com. Retrieved 12 September 2025.
- ^ 李佳霏 (13 July 2007). "品嘗蔣經國鍾愛小吃 小蔣食堂等你來". The Epoch Times (in Chinese (Taiwan)). Retrieved 12 September 2025.
- ^ 海馬老爸 (19 July 2016). "從海外紅回亞洲的台灣美食！品嚐一解鄉愁的萬巒豬腳". Global Views Monthly (in Chinese (Taiwan)). Retrieved 12 September 2025.
