I would not use any dark vinegars as the intent of the recipe is to produce a lightly-coloured jelly. However, it's equally valid to serve the jelly plain, in a specific shape, or sometimes as "a relief". Add two pig trotters. It exactly held the amount of jelly I had made, which I was quite pleased about. Unfortunately I haven't yet come across any extant jelly moulds. It seems strange currently that the same quantity of each foot type is used, because I would assume that with chickens' feet especially being so much smaller you would get less gelatin and less jelly from them - but since the recipe is a bit, um, fluid on the volume of liquids then presumably it would just scale appropriately. Soak the trotters in cold water for 30 minutes and then boil in a pan for 5 minutes, remove and drain 2. 1. Getting the jelly out of the moulds successfully turns out to be something that requires practice. Each plate costs $5 onwards. https://guide.michelin.com/.../recipe-teochew-jellied-pig-trotter Lao Liang Pig Trotter Jelly is best eaten with their homemade chili sauce, which is sour and spicy. The first batch that I made didn't have all that much scum, but the second lot had a huge amount of scum at the very start of the process, which once skimmed off didn't redevelop. https://www.allrecipes.com/recipe/230532/moms-new-years-pigs-feet On both occasions, I've used pigs' trotters to make the jelly, although the recipe says you can also use the feet of calves, capons, or mutton. My pot holds about seven or eight litres of liquid, and I had to stack the trotters in two layers to fit them in. I still need a lot more practice getting this right, so will be serving jelly on my menus for the foreseable future. I am back after finally a week's break from the kitchen ! It was impossible to get the jellies back out intact, and I destroyed both jelly and plastic mould in the process. Extracting gelatin from pig trotters is a lengthy process, but relatively straightforward. If you have never try it before, visit this stall quickly before it’s gone! They slide horribly and you can't get a fishslice under them easily to lift them. Instead I ended up using small tin fish moulds, which were a nice shape and size to send out for the groups of five diners that we were serving. I got a lot of compliments on it when I made it for the Bloth, and many people commented how well it went with the wafers that I served in the same course - which was awesome, as my intention had been that people would probably eat it with the wafers. It is so difficult to find Pig Trotter Jelly (or Pork Aspic) nowadays because this traditional teochew cold meat is very labour intensive that very few places are willing to do it. https://www.fieldandflower.co.uk/recipes/pork/sticky-chinese-pig-trotters The first time I made the recipe, I used powdered cinnamon and cloves. One issue I found with the first jelly I made was that in the warm weather it didn't really want to hold its shape for very long, and was quite keen to melt. Messisbugo doesn't specify what type of vinegar to use, although I'd be tempted to also try the recipe using white wine vinegar. Chinese New Year 2021 Must-Haves from Suntec City, Lao Gu Ban 老古板 – Handmade Noodles & Prawn Paste Soup, MISS TAM CHIAK | ALL RIGHTS RESERVED | © 2018. The first time I made the jelly, I think I added about equal quantities of vinegar and wine - probably about 1.5 litres of each. https://www.kuali.com/recipe/pork-dishes/vinegar-pigs-trotter https://www.zimbokitchen.com/traditional-pork-trotters-stew-ii Please don't click on the link if you are squeamish or vegetarian. If you’re not from the Deep South, this definitely one of the more ‘out-there’ recipes I’ve posted but bear with me! We resolved next time that I would turn them directly onto whatever they were going to be served on. When it had nearly finished cooking, I added the spices. I have written a description of it here, but it is not for the squeamish or vegetarians so I have put it on a separate page. It is served unseasoned but the meat is very fresh with no stench at all. https://www.mychineserecipes.com/recipe/braised-pig-trotter-recipe Getting the jellies from the tray I turned them out on, onto the tray they were to be served on, was also a problem for my plater. I've made this a couple of times now: once for the Collation in honour of St Benedict Biscop, and the second time for the Bloth/10th anniversary of our Barony celebrations. This Pickled Pig’s Trotters recipe will make some of you say ‘Woah Nelly!’, and others of you head straight to grab a fork! Learn how your comment data is processed. This is because pigs' trotters are most readily available, although I have now found a good butcher that also sells chickens' feet and lambs' feet, so I would like to try these out as well. For me when I tried it, I found it a little odd as it wasn't really what I would think of as a "jelly" texture (having previously only experienced modern dessert jelly), and had more of the taste of a pate, but not the texture of one either. To do so, you put warm water around the tin for just long enough to loosen but not melt the jelly. All up, I boiled the trotters and liquid for about six hours each time. This is because pigs' trotters are most readily available, although I have now found a good butcher that also sells chickens' feet and lambs' feet, so I would like to try these out as well.