Pork Trotter Jelly

serves 4–6

Xin Flavours - - News -


1–1.2 kg pork trotters 400g Pork skin or 6 gelatine leaves, softened in water 4 litres water 30g ginger, smashed 4–6 cloves garlic, peeled 2 spring onions 2 tbsp white peppercorns 2 tsp dark soy sauce 2 tbsp fish sauce or more to taste 1 tbsp sugar some coriander leaves some cucumber slices

Dipping Sauce

2 red chillies, cut into chunks 1 bird’s eye chilli 4 cloves garlic, peeled 3 tbsp white rice vinegar 1 tbsp sugar 100ml water


1. Boil a large pot of water and blanch pork trotters for 15 mins and pork skin for 10 mins, if using. Drain and place in a large braising pot. (If using gelatine leaves, add to the pot in step 3.) 2. Add water, ginger, garlic, spring onions and peppercorns. Bring to the boil, then lower heat and simmer gently for 1 hr 30mins – 2 hours until meat is soft and tender. Season stock with dark soy sauce, fish sauce and sugar. 3. Add softened gelatine leaves, if using, and continue to

simmer until dissolved. 4. Remove trotters and skin. Strain stock using a fine sieve. 5. Cut trotters and skin into chunks and place in a container to

set jelly. Pour stock over and refrigerate to chill and set. 6. Prepare Dipping Sauce. Place all ingredients in a blender and process until fine. Pour into a bowl and let rest for at least 30 mins before serving. 7. Slice pork trotter jelly and serve with cucumber slices, coriander leaves and dipping sauce on the side.

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