CHINESE BEAUTY FOOD – Braised Pork Trotters With Fermented Bean Curd (腐乳烧猪蹄)
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Today we are making Braised Pork Trotter with Chinese bean curd. I know, some people don’t like pork feet, they think it is a strange part of the animal.
I just so love you YouTube channel. My husband is half American Chinese. His father is from hongkong. Iwould definitely try this. I need to get redbean curd. Thank you gor sharing
If you're using a pressure cooker, you're looking at about 45 minutes on pressure, let it slow release. There is a saying in France: 'Dans le cochon, tout est bon'. Similarly, in Italy, we say: "La sola cosa del maiale che non si può mangiare, e il grugnito." I think, if I'm not mistaken the saying exists in English, too… "The only thing you can't eat of a pig, is its grunt." Wonderful dish, have made quite a bit, and will freeze the bulk of it, to eat over time. Only I will eat this – my husband is such a fusspot!
Can i use pork ribs instead of pork trotters?
delicious
Omg this recipe looks so gooooooooooooisjsbsdhiixnbshdudjeioooood
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Looking pretty Mandy!
That looks a lot tastier then "pickled pigs feet".
Mandy, you make me hungry again. Pork Trotters is a low fat parts of the pig.
What does it taste like? Thanks
Yea….. I beg of you. Please make a video tutorial on making bean curd.
Pig trotters are very popular here in the US, mainly down south. I've never tried a Chinese version. I can’t wait to try it!
These are cooking away right now in the pressure cooker. Yummy smells so far. I was wondering if I could substitute pork belly with bones or another cut as my kids loved the smell but will not eat pig feet. They said no feet. Any ideas?
Where can we get your wok?
Yes, I would love to learn how to make fermented bean curd!
Very yummy
Hi! I LOVE your videos and have made most of them except the eggrolls one and the buns one. I used to live in Hawaii for many years and BBQ pork was the flavor of all my Hawaiian friends homes. BBQ pork buns for lunch; BBQ pork eggs and poi for breakfast; and also BBQ pork, poi, kim chee, and other delectables for dinner. Yet all had melt in your mouth Chinese BBQ pork and pork buns had it and the eggrolls had it/ not shrimp! NEVER HAD AN EGGROLL WITH SHRIMP. EVER, but I digress. (And am probably missing out?) Could you do a video on the large BBQ pork buns I used to see long ago; about the size of a large grapefruit with a large amount of pork filling! Also as my roommates from china seem to chide me at; they say that an eggroll does not have noodles in it. It is cabbage onion carrot bean sprouts and pork. I assume this is because of region one is born in; as I see almost anything going into a fried roll. Even Tofu!! (Don't tell them that!!)
Definitely interested in making fermented bean curd😍😍😍😍. Please ferment stuff
Look delicious
How do you keep so trim with all these delicious recipes?
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michaels good psychology
no apology
This looks amazing!!
Any recommendations on a flat Bottom wok? The reviews on wok shop look pretty good but a few unhappy with bottom not being flat. I have an electric stove. Considering getting a potable butane burrner. Any advice is welcome. Thanks
wow, sounds delicious. I'm Italian and we also eat trotter. Gelatin is good for you.
I wanna drill you
How do you make your own 5 spice powder? I'd love to see a recipe for that, as well as for the fermented bean curd!
Hi Mandy. Currently soaking the trotters, will let them soak overnight as I will have more time to cook tomorrow. I've run out of Chinese wine, so I'll be using Sherry this time. I will let you know how it comes out. Thank you.
So much, thank you for sharing. As a Mexican we use pig feet to I "menudo" is a Mexican dish, chanise and Mexican food are my favorite, thank you!
Pigs Feet were a huge part of my early childhood heritage, my grandfather Lil' Buddy (step) was a real well paid Armour master butcher and his wife my grandmother came from the Mississippi country at Port Gibson to Memphis bringing with her a tremendous heritage. The pigs feet were often pickled and quite tasty. When he died however, the tradition died with him. Chinese is one of my most favorite cuisines, very near the top so I am happy to hear about TROTTERS, combined with such flavors of Asia it must be extremely tasty. I am not sure how many people eat pigs feet; it never comes up. But, to be beautiful because of this recipe is wonderful, as I suggested Justin Bieber looked like he had been eating country soul food around the head lashes and eyes. While both grandfathers (all 3) are from the Memphis area, my paternal grandmother also came up to Memphis from New Orleans, and that's another cuisine heritage of the south. They include alligator and crawfish recipes.
i like the way you explain and your voice make me relax ,I don't know why
Hi, love your recipes and the way you give both the ingredients and written instructions below. I've posted a few of your videos to my LA Foodies FB group with over 12,000 members. https://www.facebook.com/groups/FoodiesLA/ ~~ All your recipes are available from others but you do the best job. Bravo. Right now, the Keto diet is all the craze and wondering if you might consider converting classic Chinese recipes into Low Carb/Keto-friendly recipes… I think you might get 5x or 10x the viewers… I am a diabetic and I have reversed my diabetes by eating low carb. It has also reversed my heart disease, high cholesterol and high blood pressure… Here's a link to my story… https://www.facebook.com/Journey-Towards-Good-Health-and-Weight-Loss-966698896827460/
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I’m going to need a bamboo steamer to go with my wok. Do you have any suggestions? Maybe even a Amazon link.
Oh my god girl knife skills like that and cooking skills like that and all you need is a HUGE diamond on your finger!
Oh that looks so good – minutes later, my mouth is still watering away. I so-like you're videos … and I, too, like you're English. From the land of cattle and corn … Nebraska.
Around how many servings do your recipes usually make? I always cook for several people at a time and I'm not sure if I need to prepare to make more
My dear,how would you Supe up Hunan beef?
Who is this Women? So delightful and talented
Great recipe thanks, yes, I would like to see how the bean paste is made.
That looks interesting–if there's one thing you Chinese and we Irish (most of my ancestry is Irish, contrary to what my last name implies) have in common, it's our love of the pig! I'll have to add this to the list of recipes of yours I want to try making, for sure. Off topic, I don't know if it's the lighting in this video or not, but you look even prettier than usual in this video. 🙂
My parents love trotters! I will make your recipe for their anniversary soon. It looks delicious.
I’d love to learn how to make fermented bean curd 👍
I love your channel
Anna Breon, you clearly love dog meat.
How about you add that to your Target meal prep for the week! 😆😆😆😆😆