Wanluan Braised Pork Trotters 万峦猪脚
Wanluan Braised Pork Trotters is featured among the local specialties of Taiwan.
Wanluan Braised Pork Trotters (万峦猪脚) are a speciality of Wanluan Township (萬巒鄉) in Pingtung County (屏東縣). Their preparation combines blanching, cold-water cooling and a spice-seasoned braise before the meat is sliced for dipping.
How it is made
The trotters are cut into large pieces and blanched to remove blood, then rinsed in ice water until cool. Taiwan Historica (國史館臺灣文獻館) describes this cooling stage as giving the skin elasticity. Soy sauce, water, scallions, ginger, garlic, red chilli, mirin and salt form the braising liquid. A spice packet contains cinnamon bark, star anise, liquorice, sand ginger and cloves.
After braising, the trotters cool completely. The bones are removed and the meat is sliced, then served with a dipping sauce. The skin, meat and tendons have a resilient, slightly crisp bite rather than a greasy texture.
Where it comes from
Taiwan Historica traces the local business to Lin Haihong (林海鴻), whose Honghai eatery (鴻海食堂) sold trotters and catered banquets before expanding into Haihong Restaurant (海鴻飯店). Other nearby sellers followed, forming Wanluan's pork-trotter street.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-30. Recipes and servings vary between kitchens.
Image credits & notes (1)
- A common version of Wanluan Braised Pork Trotters · 万峦猪脚常见做法参考照片。Photo: Johnson Wang from 台北市, 台灣 · CC BY-SA 2.0Resized for the web; the photo itself has not been edited.
