Dishes
braised pork tendon
豬腳筋
Also called: 滷豬腳筋 · 豬腳筋飯 · pork trotter tendon
Pork-trotter tendon braised until springy, eaten on rice or as a side.
What it is
Tendon from the pig's trotter, braised and served either as a side or over rice. It is chewy with a slight crunch and a salty-sweet flavour.
How it is made
The tendon is braised until it turns springy. At Hung Chi in Kaohsiung the braise has a faint herbal note.
How to eat it
Order 豬腳筋飯 for a bowl topped half with minced braised pork and half with tendon, or add a plate of tendon to your rice.
In Kaohsiung
Hung Chi Rice Shop (弘記肉燥飯舖) in Zuoying serves the half-and-half tendon bowl, and Michelin picks out the tendon for its herbal aroma.
Where to eat it in Kaohsiung
Sources