Pork Knuckle Aspic (De Kar Dang)Shi Chen Traditional Cold Dish & Wanton Mee
#01-267 Kim San Leng Eating House, Blk 46 Owen Road
The method of preparation is similar to making De Tao Chang. But instead of using a pig’s head, shredded pig’s trotters are used. A higher proportion of pig’s skin gelatin is also used resulting in a more jelly-like aspic. The way it is prepared also helps the meat to last longer, important in the past when there was no ...
more Pork Knuckle Aspic (De Kar Dang)Shi Chen Traditional Cold Dish & Wanton Mee
#01-267 Kim San Leng Eating House, Blk 46 Owen Road
The method of preparation is similar to making De Tao Chang. But instead of using a pig’s head, shredded pig’s trotters are used. A higher proportion of pig’s skin gelatin is also used resulting in a more jelly-like aspic. The way it is prepared also helps the meat to last longer, important in the past when there was no refrigeration to store food. The dish is also sweeter and more savoury due to the sugar and fish sauce used.
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