I made a double quantity of pigs' trotters according to your excellent recipe. My Chinese friends here in Hong Kong went wild about the flavour. I had to fight to get a couple of pieces myself - they would have eaten it all! Thank you so much. Your recipes are so easy to follow, and, to a low-wei your easy explanations give confidence and superb results. Thank you so much!
Just finished this recipe as my dinner. I am on the hunt for collagen rich recipes to build up my joints for jiu jitsu practice. It was absolutely delicious. I had never tried to cook pig feet since I was young and they turned out so bad; although a pro chef made them and they were phenomenal. I trusted that your recipe would be easy and delicious and it was. Your bao buns have become a house favorite and so will this one now. I made my own five spice from what was available at my neighborhood store; anise seeds, and I hand ground cloves and anise pods I had on hand and used black pepper. I used paprika to try and give it color. It affects the flavor but I am glad I did it as it was a very pleasing color I don't think I could have gotten without.
I grew up with an Italian mother and she cooked pig’s trotters in her homemade spaghetti sauce. I loved the trotters cooked in the sauce! They make the sauce have flavor you can’t get otherwise. To this day I enjoy trotters in sauce. Your recipe looks delicious and I would love to try it. Thanks for sharing your traditional food.
Mandy, just wanted to praise you on the way u present yr recipes. U r so precise and so generous the way u share every secret to good cooking. Thank u so much. I just know that any vid u post will turn out 100%
I love pig feet...I always soak in 11.5ph Kangen alkalized water and 2.5ph Kangen strong acidic for at least 20 min each and then blanch it before cooking it to make sure it's thoroughly cleaned. It's so good when soft & tender. Thanks for sharing your recipes with us!!💞
I love this dish and have made it at home many times. It is delicious. My home recipe is a little different and I add dried bean curd skin, shitake mushrooms and carrots. Thank you for sharing and showing this vdo.
I love your channel too. I have made almost all of your recipes and everything thing has been amazing. You are a fabulous instructor. Thank you so much, I have really learned a lot from you.
I just so love you UA-cam 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
Beautiful recipe. My husband loves pork trotters. I’ve never had them. I’m going to try this recipe out. Thank you. You are such a great chef, and teacher. Very knowledgeable. Beautiful dress too.
Hi Mandy - I made this recipe and it was fantastic! I love this sort of slow cooked gelatinous dish and my Husband loved it too and he is a picky eater! Thank you so much :)
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
Just made this (pigs trotted for the first time too) and it was utterly delicious. All that collagen, and very tasty. Just need to get my butcher to do the lengthways cut next time to make it easier. Straining the liquid and deboning for freezing the rest. Thank you for the recipe Mandy x
I can't wait to try this one. I love learning to cook less exspensive cuts of meat. Hopefully Trotter's won't skyrocket in price like oxtail! Please do a video for making your own fermented bean curd! I love fermenting, but so far have only done fruits and vegetables.
As these items become more popular the price will inevitably go up. Especially since each pig only has four feet like cows only have one tail! Yes, I know. Captain Obvious here. Lol. But seriously. I also was disappointed when pork liver skyrocketed. It used to be Very cheap.
Yes, please do a recipe for fermented bean curd! This looks like another great recipe! All your recipes that I have tried have been very good and I am sure this one will be also. I can't wait to try it.
I've never had cooked trotters but pickled yes. And they were so darn good. They are so hard to find now. I haven't had them in n years. Thanks for the recipe 😋
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.
Thanks, Mandy. Although I am a vegetarian, I nonetheless enjoy your cooking with meat . . . even trotters. I do eat, and sometimes cook with, red doufu, and use it on toast and bread. It is a nice addition to dishes and sauces, too. Well done.
Out of a platform full of food vloggers, no one explains things as well as you do! I've never had pig trotters (mostly a matter of accessing it where many don't eat it), but I can change up the more accessible cow trotters with this.
Thank you for the recipe, Mandy! Love your recipes and the details and tips you always share with us. My family has cooked all kinds of foods, using a variety of meats and different parts of the poultry, beef, pork and fish. We love pork trotters and I’m sure that using chicken feet in this recipe would taste just as good! Thanks again!
@@Timenow1 We normally get them in pozole or while getting "carnitas", but I would love to try an amalgamation of this Chinese/Mexican fusion. In GDL, my old stomping grounds, sp. Sta. Anita, we ate pozole blanco, and we had the trompa, ears, eyes, manitas, and even a jaw bone or two ... the labio and lengua were my prizes! Saludos desde Aguascalientes-nnn!, amigaza!
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.
As allways love your cookingsession...I enjoy it very much.. I'll try this definitely very soon.. Now I understand your beauty..:-).. Thaks for sharing your passion.. A fan from Holland...
Finally got this recipe right on the 3rd try... Pork feet was my favorite dish growing up. Your version is even better than my dad's! (Don't tell him that :-D )
This dishes you are making looks so good and you explained it so well and easy to follow. I am going to try to make it to impress my friend. Thanks for sharing. Liked, Subscribed and shared with others.
Manny greetings from germany. Wow the right recipe for my new pressure cooker. I will trye ur suuuuuper recipe,the bean curd i can get in our local asiastore. Greetings Paul
Making these again. They are so tasty. My son went to his collages food pantry and found frozen pig feet. He brought them home to me. (Wonderful son). I had all the other ingredients, so they are cooking now. I’m doing it like your recipe in a wok then Chinese clay pot. I’m so excited. I always crave tendon and trotters as the weather gets colder. I think it is my body needing the collagen to help with my rheumatoid arthritis damage. Do you have recipes for the braised beef tendon that is served in authentic restaurants? I miss it so much as the buffet that served it closed.
I Am Mexican. & I Used Your Video To Make This Recipe. I Must Say. It's Absolutely Delicious. I Served It With Rice. Thank You. May God Bless You. ❤
A good one. You have actually taught me how to cut the pig trotters into three without using a cleaver knife. Thanks for being a perfect teacher.
I made a double quantity of pigs' trotters according to your excellent recipe. My Chinese friends here in Hong Kong went wild about the flavour. I had to fight to get a couple of pieces myself - they would have eaten it all! Thank you so much. Your recipes are so easy to follow, and, to a low-wei your easy explanations give confidence and superb results. Thank you so much!
Thank you for new ideas. I'll try to cook this later.
The way she says "souped up recipes" always makes my mouth water even before I watch the actual cooking!
I agree with you, haha.
pavlovian response
Just finished this recipe as my dinner. I am on the hunt for collagen rich recipes to build up my joints for jiu jitsu practice. It was absolutely delicious. I had never tried to cook pig feet since I was young and they turned out so bad; although a pro chef made them and they were phenomenal. I trusted that your recipe would be easy and delicious and it was. Your bao buns have become a house favorite and so will this one now. I made my own five spice from what was available at my neighborhood store; anise seeds, and I hand ground cloves and anise pods I had on hand and used black pepper. I used paprika to try and give it color. It affects the flavor but I am glad I did it as it was a very pleasing color I don't think I could have gotten without.
I grew up with an Italian mother and she cooked pig’s trotters in her homemade spaghetti sauce. I loved the trotters cooked in the sauce! They make the sauce have flavor you can’t get otherwise. To this day I enjoy trotters in sauce. Your recipe looks delicious and I would love to try it. Thanks for sharing your traditional food.
what's the sauce, red or white ?
Yess....make a beancurd from scratch for us please! 🙏
Cannot wait to order your wok!!!
I wish she would put out a swimsuit calender. 😋
@ be a creepy perv somewhere else.
@ I'm not jealous of her looks. I'm disgusted by perverts like you.
We make the roast pork that uses fermented tofu. I’d love to make it at home. Nearest shop is 30 minutes away to buy it.
@@LunaTheLoon thats what all ugly chicks say. Lose the attitude and lower your standards and you might get a man. Might. 😆
Mandy, just wanted to praise you on the way u present yr recipes. U r so precise and so generous the way u share every secret to good cooking. Thank u so much. I just know that any vid u post will turn out 100%
I love pig feet...I always soak in 11.5ph Kangen alkalized water and 2.5ph Kangen strong acidic for at least 20 min each and then blanch it before cooking it to make sure it's thoroughly cleaned. It's so good when soft & tender. Thanks for sharing your recipes with us!!💞
I love this dish and have made it at home many times. It is delicious. My home recipe is a little different and I add dried bean curd skin, shitake mushrooms and carrots. Thank you for sharing and showing this vdo.
I love your channel. You explain everything so well!! You make it so simple. I cant wait to try
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!
How are they cooked in the US? :)
My Chinese wife often cooks pork feet soup during winter time and it is very gelatinous and delicious
Pigs trotters are super delicious! This is real comfort food 👍👍👍👍
Have gone through a few "braised pork trotters" video in UA-cam and felt that this is the best. You are super, dear lady.
Pork feet are the best. Great instruction!
It's the best when most People don't want it... So more for us! 😂😂😂😂😂😂
My parents love trotters! I will make your recipe for their anniversary soon. It looks delicious.
I love your channel too. I have made almost all of your recipes and everything thing has been amazing. You are a fabulous instructor. Thank you so much, I have really learned a lot from you.
I just so love you UA-cam 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
I love your instruction! So clear and easy to understand. Thank you. I will make this for my husband as a surprise for new year. Mom (Barbara)
All that collagen is great for the skin and joints and I love pork trotters braised like this. Sometimes I use hamhocks. One of my favorite recipes!
lots of info, everything is explained which answers a lot of questions that may come up. thank u soo much.
i like the way you explain and your voice make me relax ,I don't know why
Beautiful recipe. My husband loves pork trotters. I’ve never had them. I’m going to try this recipe out. Thank you. You are such a great chef, and teacher. Very knowledgeable. Beautiful dress too.
Doesn't she look lovely in that dress? It suits her down to the ground.
Pig feet are the best. Your recipe sounds delicious.
It's the best when most People don't want it... So more for us! 😂😂😂😂😂😂
Hi Mandy - I made this recipe and it was fantastic! I love this sort of slow cooked gelatinous dish and my Husband loved it too and he is a picky eater! Thank you so much :)
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
Thank you, I'v prerpaird it many times now and it's one of my favorite dishes.
I haven't had that in over 30 years me and my youngest daughter were the only thing that would eat it I was thankful it was more for me and her
You're a very masterful cook and very articulate with your communication.
You're making me hungry!!! Love this! Thank you!
Excellent step by step explanations.
Your a great teacher!
Just made this (pigs trotted for the first time too) and it was utterly delicious. All that collagen, and very tasty. Just need to get my butcher to do the lengthways cut next time to make it easier. Straining the liquid and deboning for freezing the rest. Thank you for the recipe Mandy x
Oh my god girl knife skills like that and cooking skills like that and all you need is a HUGE diamond on your finger!
I can't wait to try this one. I love learning to cook less exspensive cuts of meat. Hopefully Trotter's won't skyrocket in price like oxtail! Please do a video for making your own fermented bean curd! I love fermenting, but so far have only done fruits and vegetables.
As these items become more popular the price will inevitably go up. Especially since each pig only has four feet like cows only have one tail! Yes, I know. Captain Obvious here. Lol. But seriously. I also was disappointed when pork liver skyrocketed. It used to be Very cheap.
Love your cooking but importantly you explained it in a way that we understand and fallow the recipe
Thank you so much
Yes, please do a recipe for fermented bean curd! This looks like another great recipe! All your recipes that I have tried have been very good and I am sure this one will be also. I can't wait to try it.
Yes,me too,my late mom always have a bottle for me whenever I visited her
ua-cam.com/video/fzfR8a0Z_Qg/v-deo.htmlsi=OF3ytEiw_3lQ4__B
Thank you for showing me how to cut the trotter, I can't wait to try your recipe 👌👌👌👌
I've never had cooked trotters but pickled yes. And they were so darn good.
They are so hard to find now. I haven't had them in n years.
Thanks for the recipe 😋
Have never tried this dish but looks delicious
I really love your teachings, thanks alot❤
Great recipe! I have in my freezer and I am going to try it’s
This looks so great. I will try making them this way. Thank you so much for the video.
I have also made your recipe a couple of times. Delicious!
Welcome back Mandy! Love from Philippines! ❤🇵🇭
Thanks for the recipe! Love this part of the piggy!
Very cool recipe! Thank you for taking the time to make this wonderful "beauty food" recipe! Have a good one!
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.
Watching from Namibia! Thanks for sharing!
Best one yet! Can't wait to try.
Hello you beautiful chef, i love trotters, cant wait to try, Love from England
Hi Mandy, I love them..I remove the hair using throw away razors.
You are the Best Chef! I really enjoyed your cooking and very clear explanation
😍😍 I'm not much of a fan of pork but am surely gonna try it with lamb trotters! Thanks for sharing the receipe.
:0
that sounds great =)
Yes, I would love to learn how to make fermented bean curd!
Everything is perfect in your program here!
Well explained with excellent English command.
I'm not too shy to mention that you are pretty too.
Thank you Mandy, fantastic recipe and a brilliant presentation.
Ohhhh! I love trotters! I will definitely make this. In Peru we eat them in peanut sauce with white rice! Yummmm!💕
Thanks, Mandy. Although I am a vegetarian, I nonetheless enjoy your cooking with meat . . . even trotters. I do eat, and sometimes cook with, red doufu, and use it on toast and bread. It is a nice addition to dishes and sauces, too. Well done.
Thanks for sharing this delicious recipe 😋😋😋👍👍👍
Out of a platform full of food vloggers, no one explains things as well as you do! I've never had pig trotters (mostly a matter of accessing it where many don't eat it), but I can change up the more accessible cow trotters with this.
Cow tail will be better I think
@@SoupedUpRecipes Noted. Oxtail it is. Thanks for the recommendation.
Yay! was just watching your chinese pickle video
Thanks for sharing your recipe.love it
Thank you for the recipe, Mandy!
Love your recipes and the details and tips you always share with us.
My family has cooked all kinds of foods, using a variety of meats and different parts of the poultry, beef, pork and fish.
We love pork trotters and I’m sure that using chicken feet in this recipe would taste just as good!
Thanks again!
Empress
Great recipe as always! I am brewing up a pot of red braised trotters on this snowy day. My house is a steamy cloud of five spice perfume 🤩
Just cooked it and it's so good!! thank you for the recipe
Wow, love this recipe! Good job miss, I've never seen this recipe before. 😉
I'm going to make it this weekend, looks so good!!!
You are such a most charming wonderful cook with your delightful cooking😋😋
Thanks again, dear 😘 ❤
Oh! "manitas de puerco" (as we call them in Mexico) are delicious! I should quite like to try your version, Mandy! Thank you!!!
Bro, I've got to ask mi Mami (she's from Guadalajara) if she's ever had that dish 😍 Sounds Delish tho, Saludos desde California 😊👋
@@Timenow1 We normally get them in pozole or while getting "carnitas", but I would love to try an amalgamation of this Chinese/Mexican fusion. In GDL, my old stomping grounds, sp. Sta. Anita, we ate pozole blanco, and we had the trompa, ears, eyes, manitas, and even a jaw bone or two ... the labio and lengua were my prizes! Saludos desde Aguascalientes-nnn!, amigaza!
Looking 😊 good. Thanks 🙏
Yes the bean curd recipe please
I’ve said it before and I’ll say it again: I like your English.
Thank you
My fave dish from all 👍
Looks delicious! Thank you for sharing your recipe! I'll need to make this dish now. 🐖🦶🥣🍚🌶
Looks really nice🙂
wow, sounds delicious. I'm Italian and we also eat trotter. Gelatin is good for you.
Looks delicious! Cant wait to try it
yeayy beancurd recipe 😍
Great video as usual! Great personality! Great presentation! Great recipe!
Hello new subscriber from Philippines😁😁.. i love chinese style cooking🤤😍
I'd love to see you make the bean curds
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.
Turned out gorgeous. Thank you.
Hi Val UK you can also add bay leaves to ward of the stinky smell..
What a lovely dress! I love your videos; thank you.
This looks yummy to me.
As allways love your cookingsession...I enjoy it very much.. I'll try this definitely very soon.. Now I understand your beauty..:-).. Thaks for sharing your passion.. A fan from Holland...
Finally got this recipe right on the 3rd try... Pork feet was my favorite dish growing up. Your version is even better than my dad's! (Don't tell him that :-D )
Amazing Recipes!!
This looks amazing!!
This dishes you are making looks so good and you explained it so well and easy to follow. I am going to try to make it to impress my friend. Thanks for sharing. Liked, Subscribed and shared with others.
Wow looks amazing
Keep us posted on wok and accessories
The collagen in the baised pig trotter's is also good for older folks. It help nourish the joints.
Please shew the recipe for Chinese bean curd; that would be excellent here because I cannae get it.
@Todd's Tropicals Thanks, Todd's Tropicals!
Manny greetings from germany.
Wow the right recipe for my new pressure cooker.
I will trye ur suuuuuper recipe,the bean curd i can get in our local asiastore.
Greetings Paul
If you make a video showing how to make fermented bean curd, I'll watch it! Maybe even try to make it!
Great recipe thanks, yes, I would like to see how the bean paste is made.
... and Filipinos love the Pork Feet!
Making these again. They are so tasty. My son went to his collages food pantry and found frozen pig feet. He brought them home to me. (Wonderful son). I had all the other ingredients, so they are cooking now. I’m doing it like your recipe in a wok then Chinese clay pot. I’m so excited. I always crave tendon and trotters as the weather gets colder. I think it is my body needing the collagen to help with my rheumatoid arthritis damage.
Do you have recipes for the braised beef tendon that is served in authentic restaurants? I miss it so much as the buffet that served it closed.
Would love to see a braised chicken rice recipe! This looks sooooo good.