Teochew Pork Trotter Jelly

1 hour


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.
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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
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



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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Strain and rinse meat and pig skin.

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

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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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Strain stock and pour stock into mould as well.

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Move meat pieces around to distribute evenly.

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

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