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The star dishes at the Five Lights Award are pork knuckle rice and braised pork rice. What makes them stand out is how the pork knuckle rice stays true to the pork knuckle, and the white rice stays true to the white rice. The knuckles don’t stick together with a bunch of grains, while the braised pork rice is drenched in savory sauce. The glossy pork skin and tender, melt‑in‑your‑mouth pork fat are spread over the rice, forming a complete shape that dissolves as soon as it hits the tongue—an irresistibly tasty texture. The pork knuckle can be cut into the front, middle, back, or the leg portion, whichever you like, and then soaked in braised sauce for an enticing aroma.