Lao Liang Pig Trotter Jelly & Shark Meat
Lao Liang Pig Trotter Jelly & Shark Meat
At Berseh Food Centre #02-37, Lao Liang is best known for traditional Teochew pig trotter jelly — a chilled, labour-intensive dish that has become increasingly difficult to find in Singapore.
What Is Pig Trotter Jelly?
A Dish Made to Be Served Cold
Pig trotter jelly — often described as a Teochew pork aspic — is made by slowly cooking pork trotters until their natural collagen is released into the broth.
The meat and skin are then set inside the concentrated broth as it cools, producing a savoury jelly filled with pieces of pork.
Unlike most hot braised pig-trotter dishes, this is traditionally served chilled, giving it a distinctive combination of soft meat, chewy skin and cool gelatinous texture.
Why Pig Trotter Jelly Is Becoming Rare
The difficulty is not simply the ingredients. Traditional pig trotter jelly takes time, preparation and careful cooling — one reason fewer hawkers continue making it.
Older reporting on Lao Liang describes the trotters being cleaned, deboned and cooked for many hours before the broth is ready to set.
The characteristic jelly comes from collagen released from the pig skin and trotters during slow cooking rather than simply being treated as an ordinary cold meat dish.
The chilled texture and traditional preparation make it a food strongly associated with older Teochew culinary traditions rather than a mainstream everyday hawker dish.
How Pig Trotter Jelly Is Made
Prepare the Trotters
The trotters are cleaned and prepared, with bones and excess fat removed.
Slow Cook
The pork is simmered for many hours so collagen from the skin and trotters moves into the cooking liquid.
Set the Meat
Meat and skin are arranged together with the concentrated broth.
Chill Until Firm
As the broth cools, the natural gelatin sets around the pork to form the finished aspic.
Reporting as far back as 2012 described Lao Liang as having been around for more than 50 years and highlighted the labour involved in preparing its pig trotter jelly.
More recent Singapore food coverage still identifies Lao Liang as one of the places where this increasingly uncommon Teochew dish can be found.
Visit Lao Liang at Berseh Food Centre
166 Jalan Besar, Singapore 208877
Wednesday–Monday
Historical and current listings have published slightly different opening days and hours for Lao Liang. If you are making a special trip, confirm the stall is open before travelling.
Why Lao Liang Matters
Lao Liang is useful to understand not only as a place to eat, but as part of Berseh Food Centre's concentration of older and increasingly uncommon food traditions.
Pig trotter jelly requires a style of preparation that is slow, specialised and less commonly encountered among newer hawker stalls. That makes Lao Liang an important example of the traditional dishes that have helped define Berseh's food identity.
Nearby, Fu Zhou Poh Hwa Oyster Cake represents a different regional tradition but a similar theme: a labour-intensive heritage food that survives today at Berseh.
Sources & Verification
- Miss Tam Chiak — Lao Liang Pig Trotter Jelly & Shark Meat
- Time Out Singapore — Lao Liang
- Eatbook — Rare Hawker Dishes in Singapore
- BersehFoodCentre.com current stall and on-site reference records
Last verified: September 2026
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