The front trotters of the pig has more cartilage, and this cartilage transforms into gelatin when you cook it very slowly over a period of time. In particular, the knuckle, which is the part of the trotter just above the kneecap, is great for braising and stewing. Many of the great dishes in Chinese cooking, like shark’s fin, sea cucumber, and bird’s nest are revered for their gelatinous qualities. I try to capture the same mouth feel with this dish, first cooking the trotters with spices, soy sauce and red glutinous rice, then deboning it and making it into a terrine. It’s an elegant take on a country dish.