WDJ's pork knuckle is cut from a part rich in collagen and firm in texture, keeping both its hearty bite and the nostalgic flavor familiar to Taiwanese diners. Braised and sliced fresh daily, the sauce slowly seeps into the skin and meat. The skin stays soft and springy, the lean meat soaks up the braising aroma -- rich but never greasy, tender but never falling apart. This is the dish most people look forward to when they visit WDJ.

Our pork shank carries real weight and depth. Unlike thinner cuts, it's rich in collagen-laced skin and tender meat, braised slowly until the flavor turns deep and the texture turns silky. We let the sauce soak into the meat until it's saturated with warmth. The outer layer is soft, the inside firm -- paired with a bowl of rice, the sauce and rice meet in a satisfying, nostalgic taste of home-style Taiwanese cooking.

Our braised pork rice is all about balance between the sauce and the rice. The braised pork is fragrant without being heavy, and the collagen rendered from the pork skin gives the sauce a silky richness. Poured over hot rice, every bite carries the depth of the sauce, the aroma of the rice, and the flavor built up over hours of slow braising.