Pork Knuckle Bend 猪脚弯
Pork knuckle bend is the connoisseur's cut of bak kut teh — rich in collagen and slow-braised for hours until it turns silky and fork-tender. In our traditional Klang-style herbal broth it picks up deep fragrance while keeping its natural pork sweetness.
Served as part of the classic bak kut teh spread, it is a must for guests who enjoy a soft, gelatinous texture. Pair it with fragrant rice and a bowl of our herbal soup for the full Johor Jaya bak kut teh experience.
Highlights
Collagen-rich, silky and tender
Deep herbal aroma from slow braising
Classic Klang-style preparation
猪脚弯是肉骨茶行家的心头好，胶质满满，经数小时慢火炖煮后软糯离骨、入口即化。在祖传巴生式药材汤里，它吸足药材香，同时保留猪肉本身的鲜甜。
作为肉骨茶经典搭配的一部分，是喜爱软糯胶质口感食客的必点。配一碗喷香白饭和一碗药材汤，就是最完整的新山柔佛再也肉骨茶体验。
特色
胶质丰富，软糯离骨
慢火炖煮，药香浓郁
经典巴生式做法
