A Taste of Heritage: Traditional Teochew Pork Knuckle Aspic This Pork Knuckle Aspic (豬腳凍) is a dish deeply rooted in my family history. Every Chinese New Year, my grandfather would lovingly prepare this traditional Teochew delicacy, and it has since become a centerpiece of our festive reunions.
Crafted through a slow-simmering process that coaxes out the natural collagen from the pork knuckles, this chilled jelly is savory, refreshing, and rich in texture. It is a labor of love that requires patience and precision—qualities passed down from my grandfather. To me, this dish is more than just a recipe; it is a precious connection to my roots and a tribute to the culinary legacy of the Teochew people.
在我的記憶中，農曆新年總有一種味道是屬於爺爺的，那就是這道「潮州豬腳凍」。小時候看著爺爺每年過節忙碌的身影，最期待的就是這盤晶瑩剔透、入口即化的美味。
豬腳凍是傳統的潮州功夫菜，利用豬腳天然的膠原蛋白，經過長時間熬煮後自然凝結成凍，完全不需添加額外的凝固劑。這不只是一道冷盤美食，對我而言，它更是爺爺傳承下來的年味，是家裡餐桌上不可或缺的節慶記憶。
Pork Knuckles Aspic Jellies | 豬腳凍 食譜
📜 This recipe was originally written back in 2006, when blogging was still about handwritten memories and heartfelt sharing. I was using a free blog platform (I can't recall if it was Wretch or Blogger), just wanting to record every dish I made by hand. 原文寫於 2006 年，那是中文網誌還處於純手寫、純分享的年代。當時我用的是一個免費的寫作平台（已記不清是無名小站還是 Blogger），只是單純地想記下每一道親手做的菜。
Pork Knuckles Aspic Jellies 豬腳凍
Ingredients
- 豬手 1隻
- 薑片 數片
- 草果 2個
- Bay Leaves 4片
- 完粒黑胡椒 1茶匙
- 冰糖 40克
- 生抽 2湯匙
- 鹽 1茶匙
- 水 1800毫升
Instructions
- 先將豬手加入薑片飛水.
- 煮滾水加入所有調味, 放入豬手慢火煮約兩小時.
- 將豬手取出折肉, 湯汁隔渣放涼.
- 豬手肉放回汁內並倒進盛器內, 雪凍成形.
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