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2013-07-28
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Pork Trotter jelly aka "Ter Ka Dang" in Teochew is an appetizer.The pork trotter is stewed till softened. The meat is deboned and cut into small pieces. The stock is poured together with the meat into a rectangular container and refrigerate for hours. Due to the high gelatine content, the stock will eventually hardened and set. They are then sliced into chunks and served with a special sauce. If this dish is cooked well, the jellied pork trotter will melt deliciously in your mouth. The special
Pork Trotter jelly aka "Ter Ka Dang" in Teochew is an appetizer.
The pork trotter is stewed till softened. The meat is deboned and cut into small pieces. The stock is poured together with the meat into a rectangular container and refrigerate for hours.
Due to the high gelatine content, the stock will eventually hardened and set.
They are then sliced into chunks and served with a special sauce.
If this dish is cooked well, the jellied pork trotter will melt deliciously in your mouth. The special sauce that goes with this dish is vinegary, chilli hot both sour and spicy.
We don't get many Teochew restaurants in Singapore serving this dish. Hung Kang is one of the few that has this dish in their restaurant menu.
Lots of ice cubes are placed at the bottom of these jellied pig trotter to keep it cool and prevent the meat from melting.
I would normally add my own parsleys to go along with this dish.
Priced at $18.00 for the large portion.
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