Teochew Pork Trotter Jelly

Chinese New Year
Mains
Pork

Easy Level:

Cook Time:

Servings:

4 -6 pax
Let’s relive throwbacks this coming Chinese New Year with our Teochew Pork Trotter Jelly recipe.
Though not commonly known in Singapore, this cold, Teochew dish is actually a classic within Singapore’s hawker culture.
Made from umami-packed pork broth, tender meat and collagen-rich skin that solidifies into jelly when left refrigerated – it’s an interesting appetiser to look forward to this New Year.
Best paired with a tangy, chilli sauce to spice up your taste buds.

Ingredients

Adjust Servings
US / Metric
0.00
Pork Trotter
0.00
Pork Trotter
0.00
g
g
Pork Belly
0.00
g
g
Pork Belly
0.00
g
g
Pig Skin
0.00
g
g
Pig Skin
0.00
litres
litres
Water
0.00
litres
litres
Water
0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
bulb
bulb
Garlic
0.00
bulb
bulb
Garlic
0.00
Bay leaves
0.00
Bay leaves
0.00
Cinnamon
0.00
Cinnamon
0.00
Star Anise
0.00
Star Anise
0.00
Cloves
0.00
Cloves
0.00
tbsp
tbsp
White peppercorns
0.00
tbsp
tbsp
White peppercorns
0.00
tsp
tsp
Five Spice Powder
0.00
tsp
tsp
Five Spice Powder
0.00
tbsp
tbsp
Dark Soy Sauce
0.00
tbsp
tbsp
Dark Soy Sauce
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Shaoxing Wine
0.00
tbsp
tbsp
Shaoxing Wine
0.00
g
g
Rock sugar
0.00
g
g
Rock sugar
Coriander
Coriander
0.00
tbsp
tbsp
Gelatin
0.00
tbsp
tbsp
Gelatin

Dipping Sauce;

0.00
Red Chillies
0.00
Red Chillies
0.00
Chilli Padi
0.00
Chilli Padi
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
tbsp
tbsp
Plum sauce
0.00
tbsp
tbsp
Plum sauce
0.00
tbsp
tbsp
White vinegar
0.00
tbsp
tbsp
White vinegar
0.00
tbsp
tbsp
Water
0.00
tbsp
tbsp
Water

Steps

1

In a large pot, add pork trotter, pig skin and fill it up with water. Heat and bring to a boil and blanch for 15 minutes
In a large pot, add pork trotter, pig skin and fill it up with water. Heat and bring to a boil and blanch for 15 minutes
Mark as completed

2

Strain and rinse meat and pig skin
Strain and rinse meat and pig skin
Mark as completed

3

In a clean pot, add pork trotter, pig skin, ginger, garlic, bay leaves, cinnamon, star anise, cloves, white peppercorns and water
In a clean pot, add pork trotter, pig skin, ginger, garlic, bay leaves, cinnamon, star anise, cloves, white peppercorns and water
Mark as completed

4

Bring to boil, add 5 spice powder, dark soy sauce, fish sauce, shaoxing wine, and rock sugar. Mix evenly, cover and simmer on low for 2-3 hours until pork trotters are fork tender
Bring to boil, add 5 spice powder, dark soy sauce, fish sauce, shaoxing wine, and rock sugar. Mix evenly, cover and simmer on low for 2-3 hours until pork trotters are fork tender
Mark as completed

5

In a food processor, add in ingredients under dipping sauce and blend until smooth. Transfer to store and set aside
In a food processor, add in ingredients under dipping sauce and blend until smooth. Transfer to store and set aside
Mark as completed

6

Remove pork trotter and pig skin from the pot and chop into small pieces. Add pork trotter and pig skin pieces into a mould
Remove pork trotter and pig skin from the pot and chop into small pieces. Add pork trotter and pig skin pieces into a mould
Mark as completed

7

Strain stock and pour stock into mould as well.
Strain stock and pour stock into mould as well.
Mark as completed

8

Move meat pieces around to distribute evenly
Move meat pieces around to distribute evenly
Mark as completed

9

Refrigerate overnight. Flip mould over then next day and cut into strips. Serve with coriander and chilli dipping sauce.
Refrigerate overnight. Flip mould over then next day and cut into strips. Serve with coriander and chilli dipping sauce.
Mark as completed

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