Wanluan pork knuckle
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| 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 |
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]
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]
