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. 

 

I am so glad to have visited Lao Liang because it is one of the very few hawker stalls that sell only pig trotter jelly and shark meat now.

 

 

Lao Liang has been around for more than 50 years. Stall owner said, making pig trotter jelly is a complicated procedure. 

 

They have to first remove the fats and bones from the pig trotter, before marinating it with a variety of spices and stew for more than 10 hours to bring out the gelatin from the trotter. 

 

It is then refrigerated to until it becomes jelly. Lao Liang Pig Trotter Jelly is best eaten with their homemade chili sauce, which is sour and spicy.

 

 

Teochew people are very particular about the freshness of food. Hence, you can assure the quality of this plate of shark meat. 

 

It is served unseasoned but the meat is very fresh with no stench at all. Most importantly, don’t forget to dip the shark meat into their homemade plum sauce for the extra oomph. 

 

The lady boss says they used preserved plums to make into plum sauce and it takes 2-3 years for it to turn into plum sauce!

 

 

This is a dish that is expected to be “extinct” very soon. If you have never try it before, visit this stall quickly before it’s gone! Each plate costs $5 onwards.