Wanluan 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]

Wanluan Pork Knuckle

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

History

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

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

• Taiwanese cuisine
• Hakka cuisine
• List of pork dishes