New Taipei Sanchong Pork Knuckle Rice

Sanchong pork knuckle rice is a braised pork bento dish from Sanchong, New Taipei, in which thick-cut pork knuckle — skin, fat, and lean meat together — is braised to a deep amber color and served over rice. Its flagship shop, Guang Xing Pork Knuckle, has been open in Sanchong since 1998; when the 2025 MICHELIN Guide Taiwan evaluated New Taipei City for the first time, the shop earned a Bib Gourmand recommendation and was officially named one of the '8 dishes inspectors loved most' in the city. The owner scoops the knuckle onto rice and ladles the braising sauce over it, staining the rice instantly — a bento locals have queued for over the better part of three decades.

Guang Xing Pork Knuckle opened in Sanchong in 1998, specializing in braised pork knuckle, pork trotters, and braised pork intestine. When the 2025 MICHELIN Guide Taiwan evaluated New Taipei City for the first time, the shop received a Bib Gourmand recommendation and was officially named one of the '8 dishes inspectors loved most' in the city; inspectors praised the pork skin's springy texture and glossy, gelatinous finish that is 'not greasy at all,' the deep amber color of the thinly sliced knuckle, and the shop's house-made small-fish chili sauce.

What is pork knuckle rice?

Pork knuckle rice is a bento dish of thickly cut pork leg — skin, fat, and lean meat together — braised until fully flavored and placed over white rice. Pork knuckle is neither as fatty as pork belly nor as dry as lean meat; the ratio of skin, fat, and lean meat is well-balanced. After long braising, the skin becomes springy, the fat melts on the tongue, and the lean meat absorbs the braising liquid fully. The braising sauce is typically slow-simmered with soy sauce, rock sugar, rice wine, and aromatics, deepening in color over time until the knuckle reaches a deep amber with an inviting sheen. A bowl of pork knuckle rice — the meat, oil, and rice working perfectly together — is the essence of Taiwanese bento culture.

Guangxing Pork Knuckle opened on Sanchong's Ren'ai Street in 1998 and built its reputation on braised deep-amber pork knuckle. The 2025 Michelin Guide New Taipei Bib Gourmand named Guangxing Pork Knuckle as one of the "8 dishes most loved by inspectors," with the official commentary specifically noting the springiness of the pork skin and the deep amber color of the knuckle. Sanchong has long been an important working-class and everyday food community on the outskirts of the Taipei metropolitan area. The pork knuckle rice bento culture — generous on meat and oil, sustaining for physical labor — has flourished particularly in Sanchong. Guangxing's Bib Gourmand listing brings Sanchong's bento culture onto an international stage, a rare Michelin distinction for this established neighborhood.

How to eat it like a local

Local knowledge

Information compiled from the Michelin Guide, New Taipei City Tourism and Travel Bureau, and large volumes of public reviews, with sponsored content filtered out. Photos will be replaced with exclusive channel footage after Dio's on-site shoot.