Teochew Pork Trotter Jelly
The Meatmen
January 3, 2023
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.
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Ingredients
Adjust Servings
| 1 Pork Trotter | |
| 500 g Pork Belly | |
| 500 g Pig Skin | |
| 3 litres Water | |
| 30 g Ginger | |
| 1 bulb Garlic | |
| 2 Bay leaves | |
| 1 Cinnamon | |
| 3 Star Anise | |
| 5 Cloves | |
| 2 tbsp White peppercorns | |
| 1 tsp Five Spice Powder | |
| 2 tbsp Dark Soy Sauce | |
| 2 tbsp Fish sauce | |
| 1 tbsp Shaoxing Wine | |
| 10 g Rock sugar | |
| Coriander | |
| 2 tbsp Gelatin |
Dipping sauce:
| 3 Red Chillies | |
| 1 Chilli Padi | |
| 3 cloves Garlic | |
| 3 tbsp Plum sauce | |
| 4 tbsp White vinegar | |
| 3 tbsp Water |
Directions
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.
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2.
Strain and rinse meat and pig skin.
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3.
In a clean pot, add pork trotter, pig skin, ginger, garlic, bay leaves, cinnamon, star anise, cloves, white peppercorns and water.
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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.
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5.
In a food processor, add in ingredients under dipping sauce and blend until smooth. Transfer to store and set aside.
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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.
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7.
Strain stock and pour stock into mould as well.
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8.
Move meat pieces around to distribute evenly.
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9.
Refrigerate overnight. Flip mould over then next day and cut into strips. Serve with coriander and chilli dipping sauce.
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