Hongte Pork Leg

Starting out as a food cart in 1978, the owners of this now well-established restaurant complete with brick and mortar are loved for their take on the braised pork knuckle. Preparing it in a Shantou style that originates from southern China, they blend 32 spices together into a rich soup in which the pork is stewed. On rice (B60) the dish is complex, traditional and best ordered piset (extra-large size).