Pickled Pigs Feet 🐷 | A Traditional Chinese Dish 🇨🇳
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- čas přidán 6. 09. 2024
- Published December 7, 2020
Pickled pigs feet is a traditional Chinese dish usually served to mothers during the first 30 days after child birth. It provides warmth to the body and stimulates breast milk production. Eggs stimulate birth and the yolk and white represent ying and yang. This dish is low in fat, has high protein and there is collagen in the tendons that is good for joints and skin health. Ginger helps digestion and the black vinegar is good for metabolism and cholesterol. My mother made pig feet for me after my children were born and I made it for my girls and daughter-in-law. It takes a little time and effort to make but the results are phenomenal.
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You can find this recipe under Pork.
Black Vinegar:
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Dark Brown sugar slab:
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Brown sugar slab:
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Mahalo and thanks for watching!
Thank You.. I have great memories of this dish and of my wonderful Hawaiian friend who taught me how to make it years ago.. It was passed down to her from her mother and her mother's mother.. all Chinese Hawaiian..🌺
I'm a 70 year old man who loves pickled pork hocks, i will try this recipe for a new pickled taste treat!! Thank you so much for sharing it with everyone!! I think this may be close to the pickled pigs feet i had when i was stationed on guam in 1972-73, i hope so...
Let me know if this is the one. One of my favorites. Moms make it for their daughters after childbirth. Cleans out the system and provides nutrients. Let me know how it turns out.
l know this dish. My mom made it twice for me when l had my 2 children. l grew you knowing this dish. Absolutely delish. Chinese remedies are good for a healthy life. Thank you Pickle Lady for reminding me of this goodness
I remember my mom using sauerkraut & the pigs feet already came cooked in a glass jar. I loved it.
Never heard of using sauerkraut. My mom used to use bottled pig feet but it was so sour. She would dump the liquid and modify the recipe.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm looks yummy 😋 thank you for sharing your skills
YESSSSS MAMA!!! Don’t share our secrets !!!
I have no secrets anymore. I'm teaching the world to cook one recipe at a time.
Mahalo Leonora for this great recipe. My Mother & Tu-Tu (in Maui) used to make it all the time, especially for large ohana gatherings, or special occasions. The meat & skin would literally melt in your mouth. My Mother would also make Pickled Pigs Ears in much the same manner. Sooooo ONO!
I laugh when I see the size pot you used in your video as Tu-Tu had industrial sized pots, seeing as how my Uncle used to cater lauas he had all the largest pots & pans.
My wife’s not crazy about Pigs Feet (and she’s a local girl too), so I only make it when we have parties (pre-Covid of course).
I just happened to make a batch of pickled pigs’ feet today for my family who is coming over for the Lunar New Year for our annual dim sum making. My recipe is slightly different from yours but oh, how it brings back great memories. Thanks for continuing traditions!
I'm going to try...just looks amazing...thank you...keep being brilliant!!!
One of my favorites, but I'm the only one who eats it.
My Mothers specialty
Honor your mom by making this. You'll be happy.
Oh dear me. I MUST make this!
Yes, it so delicious. Merry Christmas and thanks for subscribing.
Very interesting! And very new to me. Thanks for showing such unique dishes!
My pleasure.
I ate this many times during m'y childhood in Vietnam , then at Montreal once when my mom bought this accidently , but then Never Again , so I am do glad to hear your recipe, will Try next week, thank you so much I am living in Switzerland
Great! so nice you can make it in Switzerland. It's one of my favorites but my family doesn't care for it, so I freeze it unless I know someone who appreciates it.
Thanks
Lenora, thank you for sharing this recipe, finally made it today. It is so delicious but like you mention, a bit hot from the ginger. My husband said it was so tasty. I made extra so I can share with my good friend who loves pig feet, but this one is different from what we get from the Filipino take out. I'm now a fan of this recipe, mahalo.
You're very welcome. You can cut the amount of ginger.
Hi Lenora it’s Stephanie Alimoot…ur jus brought back lots of memories to me,my mother in law is Chinese, wen I gave birth to my children she would always make me this pigs feet soup❤️Thank you for showing us how to make it! I can now try to make it and feel the memories of my mother in law! Thank u again
You're so welcome. Glad I could help.
Thank you for sharing! I will try it.
My favorite. As a kid I always liked to visit newborns with mom. After they talked, we all sat down with a bowl of rice and some pig feet. But can't eat it too much now.
omg i can't remember the last time I've had some. oh how I've missed it!
Love pigs feet, Mahalo for this share 💖
OMG ... I was just wondering if you would do Pigs Feet - and here it is! It’s been ages since I’ve had this!
One of my favorites but I'm the only one who eats it in the house.
I am going to make this so Mahalo nunui, Lee, for this ono recipe!
Let me know how it comes out.
Looks yummy going 2 try it
Very traditional, one of my favorite dishes but can't eat it too often.
Very nice from Austria Wo ai ni
Thank you for sharing. I will try this recipe
Thank you for sharing the recipe my Mom used to make it so we never learned when she passed in 2001 no one has made it since then
Mom and aunties used to make it for all the babies and I did so for my children. I still love it once in awhile. Restaurants don't make it as rich. I put tons of ginger, gives it a better flavor.
Aaahhhhhhh one of my many favorite Chinese dishes!!!!!!! I want to make it but not sure how soon I will be able to....I love this 🐖
Great. I remember having a hard time finding the whole feet and had to add other pieces of pork to make it up.
Is the front leg the one to choose for meaty and tender? Any special instructions for the butcher? A bit challenging but will try
@@deblim6424 I f you can get the whole leg, it's best. The toe part has mostly bones, the middle has some meat, the top or the shank in has the most meat.
Awesome video cant wait to give this a try!
Love you, Auntie!
Thanks, trying to teach all of you the traditional dishes I grew up with. Not many people follow the real techniques, even the restaurants.
Very well done video -- clear, direct, profesional. Thank you
Thanks for the compliment. One of my favorites.
I just found you 3 days ago and a new subscriber to your channel. I was captivated of how simple and easy to follow your way of cooking, so I cooked it last night. I can't find the darker sugar, so replaced it with brown sugar. I served it over rice and taste yummy and sweet. I saved the remaining in a pickling glass jar for later meal. Any particular vegetables you can recommend to serve this with? I thank you and appreciate you sharing your family recipe! God bless!
Probably a more bland stir fry like choy sum, gai lan, long beans, Chinese mustard or even Chinese peas. Thanks for subscribing. Look for the giveaway on the blueberry muffin.
@@HawaiisPickleLady Thank you so much and I appreciate your response. Take care.
Look Great!!
One of my favorites and so authentic with so much ginger. The restaurants cannot compare to mine.
Yeeeesss this is my favorite
Have you made it before?
@@HawaiisPickleLady no, one of my auntie's from Guam I haven't had it in so long she has passed away before she taught any of us her recipe and when I saw you making it got excited she would have loved your videos too.
@@olympiataisacan3191 Do sorry about your auntie. Good thing I remember a lot from my mom and others. My goal is to share my knowledge with everyone. Glad I can help you.
I will be making this! Did you notice any difference in taste with using the black sugar slabs compared to the light brown sugar slabs?
The dark slabs have a deeper flavor.
Does it taste sweet when it is all done?
Yes, because it has either brown sugar or Chinese slab sugar. It is sweet and sour from the white and black vinegars. I have a friend who makes this without meat and just loves the vinegary taste.
@@HawaiisPickleLady Thank you so much for the reply. It looks really good.😇
Oh yummy!!!
One of my favorites but my family doesn't care for it so I share.
Do you think I can cook it in slow cooker ? Thanks
I'm sure you can and also try the instant pot which will be faster. Corned beef that took 6-7 hours in the slow cooker took 90 minutes in the instant pot, then only 1 minute for the veggies.
@@HawaiisPickleLady I sure missed the pickled pig feet , thanks
Is this pickled pig feet or ginger pig feet... the Ingredient is always based what you use the most. Of course Pig Feet but the second ingredient seems like ginger not vinegar/pickle.
This is the way my mom and all her family make it. I use a lot of ginger to give it a good taste.
@@HawaiisPickleLady are the ginger slices edible as well? Love picked fruits, just started pickling green apples to add them on pork sandwiches.
@@surryals You can eat the ginger but it is kinda strong. I have a haole friend who doesn't like the pig feet. She does it the same way but just boils it with ginger and vinegar.
Where's the pickling?
The pickling comes from the ginger, vinegar and slab sugar. It is sweet sour and has a lot of history from it.
Nice recipe but Way too much ginger. Just a little bit needed cuz ginger is very hot
That's the way my mom used to make it and I continue and love the taste. I always say it is now your recipe and change it according to your taste.
Look so ono.
It is, try it. Better than any restaurant because they don't use as much ginger and the flavor is not as rich.