Xiong's Wanjiao Pork Knuckle King Introduction
In 1948, the founder of Xiong Family Wanluan Pork Leg, Xiong Yaner, originally gained fame in Wanluan Township for running Hakka rice noodle stores. That year, he was advised by a chef from Guangdong to include braised pork leg in the menu. The pork leg is selected from fresh pig front legs, simmered for three hours, and served with homemade dipping sauce. Over time, braised pork leg has become a renowned delicacy throughout Taiwan. Xiong Family Pork Leg insists on using pig front legs that have a good balance of meat and connective tissue, which are cooked in a 40-year-old braising sauce for three hours until flavorful. When served, it comes with Xiong Family's homemade dipping sauce, enhancing the aromatic and savory experience. Pork leg is a common dish in Taiwan, often served with pork leg noodles.
