Hsiung's Wang-Luan Pork Knuckle King Introduction
In 1948, the founder of Hsiung's Wanluan Pork Trotters, Hsiung Yen-er, was originally known for running Hakka banh tiao stores in Wanluan Township. At the suggestion of a Cantonese chef, he incorporated braised pork trotters into the menu. The trotters are selected from fresh front legs of the pig, simmered for three hours, and paired with a homemade dipping sauce. Over the years, braised pork trotters have become a famous delicacy throughout Taiwan. Hsiung's Pork Trotters insists on using pig front legs with a good mix of meat and tendons, which are depilated and then stewed in a forty-year-old braising sauce for three hours until flavorful. This has become the well-known Hsiung's Wanluan Pork Trotters. When served, they are complemented by Hsiung's homemade dipping sauce, enhancing the rich flavor. Pork trotters are a common dish in Taiwan, often served with pork trotter noodles.
