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

Strain and rinse meat and pig skin

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

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

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

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

Strain stock and pour stock into mould as well.

Move meat pieces around to distribute evenly

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