Kekou Pig's Trotter King Introduction
Kekou Pork Knuckle, a culinary landmark in Dapinglin, Xindian for over 20 years, has captured the taste buds of food enthusiasts with Boss Wan's unique secret to braising pork knuckles. Just by looking at the several old braising pots at the entrance, with each pot's pork knuckles carefully set to different cooking temperatures, presented in an appealing arrangement and emitting an irresistible aroma, one can easily understand the allure of this delicacy, enhanced by strict quality control that ensures a consistent flavor experience. The signature braising technique for the pork knuckles is the culmination of Boss Wan's decades of experience. Every day, he carefully selects the midsection and trotters of farm-fresh pigs from the market. Before cooking, the meat is blanched to remove any odor, then chilled to ensure a firm texture. Next, the preparations made the day prior are boiled, de-haired, and then braised on high heat with scallions, garlic, and other ingredients for seven to eight hours before being simmered on low heat. Boss Wan explains that just before serving, he will braise and simmer the pork knuckles in the pot again on high heat, repeating this process several times so that the pork knuckles achieve a melt-in-your-mouth tenderness, rich flavor without being greasy. In addition to the delicious pork knuckles, patrons often find themselves accidentally consuming several bowls of the main dish, braised pork rice.
