Traditional Teochew Jellied Pig's Trotters Recipe

Whenever I visit Singapore. I love to browse around the hawker stalls around the older markets (Macpherson and Joo Chiat and the People's Park Complex), where I always end up eating my lunch over again. I love looking at the stacks of traditional treats displaying in rows of food trays: pig's trotters, pig's ears and snorts,skins, intestines, steaming kiam chye, chicken feet and innards. It is the pigs ears and trotters that always draw my attention. However, it is always impossible to get my son to taste these aspic Singaporean delicacies without having a grimace on his face.
Have you tried jellied pig's trotters? Here is a traditional Teochew recipe, which we have found recently. It was from my late maternal uncle. He was a cook not in a restaurant but catering for the "street banquets" at weddings and funerals. I doubt if any caterer today bother to make this labour intensive homemade dish since many have forgotten about this dish. Here is the recipe for a revival of this traditional dish.

Jellied Pig's Trotters Recipe:

Ingredients;

1.5kg pig's trotters
500g pork shin bone
10 cloves garlic
3Tbsp Chinese Cooking wine
1 tsp salt
1/2 tsp pepper
2 hard boiled eggs sliced
1 cup frozen peas and carrots.
5pcs rehyrated stone-ear mushrooms and slivered
　
Soak the pig's trotters in ice cold water for 2 hours. Drain and put them in a large stockpot. Add enough water to completely cover and bring to a rapid boil over high heat. Boil for 5 minutes and skimming off the scums and impurities. Drain and rinse in cold water a couple of times. Return the trotters to the and add garlic, rice wine, salt and pepper. Cover with cold water and bring to boil again and skimming off any impurities. Reduce the heat to low and partially covered with a lid and simmer for 5 to 6 hours. Lift out the trotters and meat with a slotted spoon and transfer to cutting board. Collect the meat and discard the bones. Chop the meat into fine dices and set aside. Pour the stock through a strainer lined with cheesecloth into a bowl. Let cool and skim off any fat. Carefully pour the stock into a oblong cake tin 4 by 8 inchesand refrigerate. When the jelly is half set, scatter the diced meat and sliced egg on the surface and push them gently into the jelly. Sprincle the mushroom, peas and carrots between the meat and eggs. Cover and refrigerate overnight or until firm. To serve, cut into bite size square as an appertizer. To be continued.