National Treasure Potato Pork Hock Introduction
One stall of potato pork knuckles has driven vibrant economic activities at the southern end of Guo Xing Bridge, marking the economic miracle of "National Treasure Potato Pork Knuckles." The founder, Li Hsiu-Fen, initially sold watermelons and areca nuts at the south end of Guo Xing Bridge. Upon recommendation while shopping at the market, she started selling potato pork knuckles, which unexpectedly became a hit. Since then, she has solely focused on selling potato pork knuckles. Due to factors such as road widening, expired leases, and landowners reclaiming land for their businesses, the stall has relocated four times and settled at its current location in 2004. The ingredients for potato pork knuckles are potatoes, broad beans, and pork knuckles. The method involves purchasing pre-cut pork knuckles, washing them, and boiling until they are cooked through, then reserving them after removing blood. The boiled pork knuckles are then added to a pot along with potatoes and broad beans, simmered for over two hours to create the dish. The freshly simmered potato pork knuckles have a rich broth flavor and are diluted with water before adding seasoning and serving in bowls, garnished with coriander. National Treasure Potato Pork Knuckles does not serve whole pieces of meat but focuses on the pork knuckle parts, allowing diners to enjoy the fun of gnawing on pork knuckles. Wu Ming-ji, Li Hsiu-Fen's only son, comes over every morning before work to help with cooking pork knuckles. He also assists in the shop after work and on holidays, preparing for the second generation to take over.
