Can you name this MYSTERY MEAT I cooked? Test your Knowledge!
Vložit
- čas přidán 12. 09. 2024
- How well do you know your meat? Today I got one that most people will not be able to tell what it is. Even though it is used in many countries here in the U.S. it is not so popular.
* Watch other Previous Mystery Meat Episodes *
1 - • Can you guess this MYS...
2 - • Can you name this MYST...
3 - • Sous Vide MYSTERY MEAT...
4 - • MYSTERY MEAT Experimen...
5 - • Can you guess this MYS...
* Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my 2nd Channel
www.youtube.co...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/...
Cups & Boards: www.etsy.com/s...
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Nise Wave Sous Vide: nise.tech/page...
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/3rRhlga
My Stove: amzn.to/2DBwP2C
Steak Tray: amzn.to/2Uvoa8Z
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com...
**************************************************
* Meats by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* Mystery Meat Marinade *
5 cups water
¼ cup mirim (cooking wine)
⅓ cup soy sauce
¼ cup dark brown sugar (or brown sugar)
1 tablespoon kosher salt
1 tablespoon peeled ginger, thinly sliced
1 green onion, sliced
½ teaspoon toasted sesame seeds
1 apple, cleaned, cored, and cut into chunks
8 garlic cloves, cut into halves
1 tablespoon peeled ginger, thinly sliced
1 medium size onion
7 to 8 small dried red chili peppers
4 to 5 green onions, cleaned and cut into 2 inch long
1 cinnamon stick
* My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* MY KNIVES *
Everyday Knives: amzn.to/38k1BuI
Chef Knives: amzn.to/3qCo0K5
Strong Knives: amzn.to/3chCl9x
Fancy Knives: amzn.to/3ekPtxa
* SMOKER AND GRILL *
Best Smoker: bit.ly/2BurRVE
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: bit.ly/3esNW5j
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Heat Resistant Glove: amzn.to/2BFEk3J
* My Cast Iron Pans *
Most used Pan: bit.ly/3eyd6Cc
My whole Collection: bit.ly/3hg2RUX
* OTHERS *
Induction Stove: amzn.to/36gCKrw
Hand Blender: amzn.to/3cF2HlJ
Blender: amzn.to/2n3IpKx
Food Grade Gloves: amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
Drone: amzn.to/2jSbK7G
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/3kWlTOM
Voice Over Mic: amzn.to/2n69j1h
* My Music *
share.epidemics...
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#SousVide #MysteryMeat #Recipe
Do Know what it is? Have you ever had it? Would you try it?
Pig feet. And no. I would try my own touch on this. Beef or mutton feet is eaten pretty often here. So might as well.
Pig feet!
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
Pig trotters
100% pigs hooves. should taste PHENOMENAL
100% Pig trotters
I’m more curious how many people didn’t know it was pigs feet.
I've never ate it, seen it in person except for the time my grandma (puerto rican) bought it and never used them, but still barely saw them. It just looks VERY obvious
@@jaytrain3692 i have never eaten them either, I just see them in the stores and there all over the south East.
what are you talking about. this is obviously chicken feet
Yep, I knew from the thumbnail. It's pretty damn obvious
I thought they are known as Pig trotters?
Guga: How well do you know your meat?
Me looking down: well, pretty good
Thought the same thing
^^
Good shit.
Whoever said size doesn't matter was _hung like a gerbil._
@@charlesrovira5707 hahaha
"It is like a gummybear, so much kollagen."
Well that's what gummybears are made from :D
😳
Gummybears are made from Arabic gum, which comes from a certain kind of tree.
@@TheGreatestTyrone I think what they are referring to is the gelatin that comes from the pig
Ppl from the Balkans be like: wtf…that’s a normal meal
I’m American, I love trotters.
broo, Hungary is not balkan, its "central europe" :D
(irony ofc)
Cantonese people too. Typically it’s stewed in a red bean curd sauce.
I ate that 3 days ago and one week before that as well. Körömpörkölt ftw.
To be honest it's quite frequent that I eat almost everything in the mystery meat series during a month. It's still fun to think of the horror some westerners experience when seeing something like this.
@@HunSlash you are right
You’ve got a lot of nerve! There I was, sitting on the sofa, content to snack on whatever food I had in the house, and you’ve got to tempt me with trotters! At this hour, the only place that I could find serving pig’s feet that would deliver in a reasonable amount of time was a Korean joint that only serves them as an entree for two people. So now I’ve got a ridiculous amount of Jokbal arriving sometime between 10:30 & 11:00 PM. I certainly hope that you’re happy with yourself!
In Poland we have a dish called "zimne nóżki" which is basically jelly with meat from pork feet and knuckles. Some people also add the veggies that the meat is boliling with. It's served cold with bread, and typically sprinkled with lemon juice or vinegar for the added acidity. It goes well with vodka, so it's one of the dishes served at traditional wedding parties.
Same in Romania
I saw a recipe from Life of Boris. Can't remember the name
very similar to how we eat it in mexican cuisine as well
@@nicolobraghini1546 It's Холодец (Holodec) - it's jelly or calves-foot
@@nicolobraghini1546 Holodets
In Thailand it’s pretty common to find a street restaurant where they sale “kao ka moo” which literally mean pig legs on rice. it’s one of my favourite dish.
yes
Aaaaaaaarrrrooooiiii 😂
One of the best Thai foods!
khao ka moo is awesome.
I'm German Vietnamese. But I love Thai food so much.
Some of us laugh, but there's really people out here not having the slightest clue what it is.
When are you doing a collab with Guga foods? I think y’all would be a great team!
It would be amazing!
They've done that video
He already did on the Guga Foods channel. Picanha and plenty of SFX.
Lmfao collab of the century right there. 😂
Guga from Guga Foods collabing with Guga from SVEverything
Pig feet. Mainly because of the many times I have watched strictly dumpling and life of Boris lol
Pig feets are very tasty!
Ah i see, you're a man of culture as well
same bro
Good *taste*
welp .. this one was easy 🥳
knožky, pork legs --- We cook it 1 tbl spoon salt, 20 peper, water to cover the meat, cooking 3 ~ 3.5 hour, after coocking all pour into starage boxes and wait 1 ~ 2 days to sit the colagen, we eat it with vinegar and onion.
Guga: Mystery meat, all Germans: Ohh Eisbein
There pig feet aka trotters
Or on Polish - racice/ świńskie nóżki
Or on México, manitas de puerco xD
@NSA in Polish świńskie nóżki means sort of meat jelly made from that meat
@NSA Sure, but I was talking about the dish :D I thought just by looking everyone would easily know that this only can be pig feet.
Guga forgot to mention the ginger he added to the Asian style in his voiceover, so don't forget that if you're going to make these. Important ingredient.
I knew it wasnt my eyes fooling me.
Yessss he missed the ginger
I love how whenever he's making Asian food he adds someone called Miriam. Seems like she comes in a bottle.
@@JoeAuerbach she must be a really adorable person if he invites her so often.
Bruh u must be behind the scenes because he definitely added the ginger lol
Here in Hungary we make a pork broth and then reduce and chill it to a pork broth jelly with these in it. Amazing stuff, I squeeze some lemon juice on it, it is a savory jelly really, we would also add smoked hammock to it.
I feel weird when I watch "mystery meat" videos from Guga, because everything he uses is like a common taco to me, eyes, tongue, brain, liver, guts, stomach, hearts, blood and a big etcetera.
Are you perhaps from South Africa or anywhere on the African continent? Because, I also feel weird, because it's never a mystery to me. We grew up eating all this stuff in South Africa. Plus, I can tell you, we make it taste a lot better, but that obviously comes with practice and experimentation from having eaten it for many years I guess.
I live in the UK, I don't eat any of these things, but I know full well what they are. >.
@@BenjaminEricksen I'm from Mexico, I think most of countries used to eat those mistery meats but with the modernity and the economic power they have acquired, leave this behind, they are more picky now than 100 years ago.
I recommend to you a video from Beryl Shereshewsky cooking liver whit recipes from around the world, it's fantastic and I feel is better to use the whole animal and not just some parts.
And as you said, years of eaten those meats, made us create better recipes for each part, when Guga cooked the liver y was like "oh, that's gonna taste like metal" because the wash over wasn't done right to me and needed a better stew.
@@tyrians Well, your country used to eat those often, even Gordon Ramsay is worried to rescue recipes and traditions related to guts and bugs, I remember a video from him cooking tripe (cow's stomach), people (even the youngest) liked it! He's a master!
People is most countries even America used to eat all parts of a butchered animal. Then when they moved off the farm they stopped eating these things and wasting them.
As a butcher myself i enjoy watching the mystery meat video's, nothing get thrown away though, everything gets used, the only thing that gets thrown away is the little tag they put on animal ears
You can turn those into bottle openers
I spend lots of time in Czech Republic. There, they have a tradition called “zabijačka” where the whole village gets up early in the morning and a pig is communally killed and cooked. This manifests as several sturdy dishes in pubs around town, ranging from “tlacenka” (head cheese) to “prdelacka” (literally “arsehole” soup) made from ground organs.
Guga: Mystery meat...
Russians: Suka eto zhe holodez!
Сука это же холодет? I don't know i just recently learn russian is it right? Or no
We call this "jokbal" in Korea (족발) it is very commonly found in Korea and cooked in a very similar way with more herbs. We usually eat it with kimchi or other Korean sides, or some people just eat it by itself and it's very popular. I personally love it as well to be honest.
I prefer chicken my friend !
Eat it with kitchen? You mean chicken?
@@user-xw3pv1wo5q I believe he meant "kimchi", no?
This is 猪蹄 in Chinese and it’s SOOOO good! I love it.
guga is korean
I don’t know if it’s just me, but this is general best served with rice. Oh this is so good.
Nah not just you my friend definitely much better with rice then having it plain that’s for sure
I would have paired rice too, just compliments the dish in many ways. Traditional, flavor, texture, presentation, and profile.
How do you cook this to go with rice. I've only ever had it in soups/ stews
@@whocares8584 what I do is cut the feet a little more then what guga did he did them boys whole 😂 make a soup out of it with cabbage potatoes and bok Chou over a nice bowl of rice salt and pepper is all u need imo
Yes... Definitely with rice
Pig feets... I use it a lot when cooking beans (any kind of beans)... it gives an amazing flavor and texture, due to the collagen they have. Better yet if they are smoked before being added to the beans soup
“How well do you know your meat” 😂😂
🐐
😂😂😂😂 you need prayers, mate
I always care my meat at least twice a day :]
Like the back of my hand! 😉
From the thumbnail I could already see it was pig feet. Honestly thought you'd make a feijoada with them lol
EDIT: I'm surprised you didn't flamethrower it at the end, it has a lot of skin
...and a lot of sugar. Torching it would make it bitter instantly.
Feijoada usually takes more pieces of the pork (like the ears and belly, for example), so I think it would be an "unfair" way to tackle the mystery meat.
It is called trotters (AKA pigs feet)
We usually torch, or throw it on the grill first, before marinating and slow cooking. Gives it a nice char flavor and burns off any hair =X
@@conexant51 Fair enough
Pork feet, i'm Lithuanian you can get those in any supermarket here, very common and delicious, you can boil them and just add some salt and black pepper and they go great with beer, you can roast them and serve them with some boiled pees with fried bacon and onion dish. Or you can make Šaltiena, witch is sort of meet jelly type of thing you serve with horse radish and mayo sauce. Beer compliments all of those dishes very well.
"Looks like feet's back on the menu, boys."
The blade glows blue when porcs are close.
@@SongstaForLife That's funny.
How many days has Angel been dry aging now? 😂
GUGA!! In Panamá we eat it pickled. It's called Saus de patita de cerdo. First you boil your patitas with salt, pepper, one habanero, bay leaf, onion and garlic. Then when It's tender, take them out and pickled them in a mixture of vinegar, lots of lemon juice and water from the boiling patitas mixture. Add salt, sliced habanero, sliced cucumbers, sliced onions and chopped culantro or cilantro. The more time they pickle, the better. Its served at room temperature. You eat it with your hands, like eating a wing.
Korean style braised pork feet is effing amazing! you basically just eat it with lettuce and raw garlic/jalapenos.
@Jhorryn Patriarca Yes. Koreans use the feet and picnic for the plenty of meat.
@Jhorryn Patriarca yep that’s it!!!
Guga says: Mistery meat , all Latinos: Ohh Frijoles con patica de cerdo
Frrrrr
Cosidos en aceite y salesita esta mejor. A mordida nada de tenedor y cuchillo jaja
Not Latino here, but guessing it's pig feet. Looks like it
A huevo compa
Peruvians: sarsa de patitas 😋
Filipinos have a special dish for that, it's called, Crispy pata. It's essentially deep fried pig feet.. it's super good deep fried, the skin gets really crunchy.. it ends up like chicharon and roasted pig 🐖
Everyone with a southern grandma :
"My time has come!"
I'm just southern... I already know
I'm waiting for neck bones!
Or a Mennonite grandma.
@@mememachine8820 Neck bones good af
Can we all just take a minute and acknowledge MauMau as the ultimate Ride or Die? Respect!
Ultimate test subject
This one is on you Guga, that stuff tastes incredible when it's cooked right.
Never had "Asian" style before, but my French grandma normally makes pig feet stew around Christmas, or thanksgiving. I'd recommend doing it that way.
Right on! This is traditional in Quebec to cook it in a stew for Christmas too!
Traditionnal plate from Lyon in France yeah
@@phizil92 We're French Canadian, so her version is probably more rustic, and less traditional. For example, she adds small meat balls to it, and don't quote me on this, but I believe she adds rabbit to it as well. I'm sure there are many versions of it. Can't really go wrong with a nice thick stew.
@@DOLBECMAD Ma grand-mere est Quebecoise. Je vie l'autre cote de la riviere ;)
@@phizil92 still traditional over here ... My ancestors are half french half English...the tradition survived!
2:01 FEEL the smell. LOL! Never change Guga :)
My favourite grocery store at home sells all parts of the pig. I used to get trotters because it's cheap but flavourful.
Me after I saw the thumbnail ~ omg pig's feet!
Guga ~ MySteRy MeAt
HAHAHAHA 100%
I saw pigs feet, and immediately wondered if Guga was making soul food today. Soul-vide.
Guga: mystery meat,
Me who not even realize that some country dont have the same food culture: huh i eat the soup almost everyday and it in front me right now
I think it's kind of sad that we eat lots and lots of pork/ham, but are so disconnected from the animal that it comes from that we don't even recognize it's feet.
How can someone not see what this is? Come on
Pig feet with some Louisiana hot sauce and saltine crackers.
When you’re broke, that knuckle meat hits different.
You hear me👀 Louisiana hot sauce. Yum 😋
Yassss
The correct name is trotters...
Pigs feet are called trotters
@@MysticDonBlair Its certainly a much friendlier name. I’ll give ya that.
@@MysticDonBlair We don't care what they called in Louisiana we call them what they are the feet of pigs
Pork knuckles. We include that with the leg in a sweet, savory dishes called "Paksiw" and "Pata Tim".
The only thing I would so differently would be bay leaf. Then it's pure nostalgia as my grandma made this at least once a month.
I was just about to comment the same thing! This or pork belly marinated the same way over white rice is fire.
Bay leaves are funny you don’t really notice when they’re in the dish but you’re gunna notice if it’s not haha
Boris has entered the chat
@@SangosEvilTwin the bay leaf
Smoke them
I love this!! In Goa we make a vindalho of the pigs feet. Also my mom salts this heavily for some time and adds this to feijoada along with some salted fatty pork. Adds a lot of collagen to the dish… Heaven!
8:24
" It doesn't taste like much"
- HEHE "you better like it"
that laugh sounds like my mom after I told her that it taste okay
hmmmm, pork's feet and knee in a "Feijoada"... Hey Guga, do a "Feijoada" again, I would love to see a new view of our delicious dish
Pig feet, I used it to make 24 hours Ramen soup last week.
"It does not look appetizing." Oho. As someone who eats this often it looks very appetizing to me. Very.
Guga: That does not look appetising.
Omg
Me as an Asian I gotta say that it looks gorgeous and that's already better than some restaurants in my country.
Bcs u eat rats
@@chiyun2b2b2t9 ikr 😂
I'm German and I too thought that it looked awesome 😂
Guga officially graduated to being a white man. It’s sad to see.
For me it's appetizing when I already know it tastes great. I don't care how it looks. I started drooling when I saw the thumbnail.
Im a filipino and we are using pork feet everytime. The dish is called paksiw, it has a vinegary taste to it bc it is the main taste of the dish. I enjoy the pork feet as it has a very gummy texture to it.
I'm part chinese and I eat pork feet too, and I definitely agree with how you describe it.
The recipe featured is almost similar to "humba" which also uses pork feet, sugar, minus some aromatics used in the video
Siempre sorprendente como los asiáticos comen lo mismo que los latinos
Dont forget crispy pata, the pinnacle of filipino pulutan
We use pig feet mostly to render into stews around here, it's removed from the stew before serving... The collagen and fat really helps thicken and enrich the stew, and the bone marrow adds a ton of taste... You should do kidney again! But this time brine it and rinse it and soak it in milk properly before cooking!
PIKACHU!
Pretty common food for us Slavs, eh?
Do you also serve them cold with pieces of the meat and other ingredients suspended in the gelatin?
My parents used to make it all the time, served up topped with vinegar.
@@valvenator yyyyep! Exactly. My grandparents made a mix of garlic and vinegar and ate it with it!
All you need is Louisiana hot sauce gugu 😎
You have to try doing it again. This is seriously an amazing piece of meat if done right. That colagen should all render down and what remains is nowhere near of „gummy bear” texture. It simply melts and has heaps of flavour. If it’s gummy, it’s not done right.
Pigs feet! I'm curious to see what you do with them. I used some in making bone broth and it turned out really good. Lots of collagen, they basically disintegrated.
The correct name is trotters...
Pigs feet are called trotters
@@MysticDonBlair yep that's true, trotters is one of the designations pig's feet go by.
Guga, you really have to try "sweetbread"! Its not like other inners and taste really good and is very tender
He already had a couple of videos about it
@@romannn5973 interesting! I see he did sweetbreads in the “air fryer” episode - I somehow missed that....
Love those !! had them when I was a kid. My Mother cooked Pigs feet all the time!!! Amazing!!! Never had it that way only with potatoes and vegetables spices. We ate them whole, never cut them up....So,So good!!! LOL They would call it French peasant food now!!
"Every time I come in the kitchen, you in the kitchen. In the goddamn refrigerator. Eatin' up all the food. All the chitlins... All the pig's feet... All the collard greens... All the hog maws. I wanna eat them chitlins... I like pigs feet."
Boooy you better put some water on that cereal!!
🤣🤣🤣
"I likes pig feets too" -the late great John Witherspoon
What a yammy soup!!! The best consommé here in Greece....8 hours simmering with lot of garlic,bay leaves,pepper and apple cider vinegar.....for those who know best....,greetings from Athens!!!
To help an unkown friend in interest here (he already asked about 13 times in a row, like he said in his comment):
Pls Guga, try to dry age beef in honey.
It was me and thank you!
Would love to see it!!
Wouldnt it just preserve it
@@memorokei that needs to be tested
Growing up in Southern Louisiana we would buy pickled pig feet from the corner store 😂😂😂
West Virginia. Same! Not so common anymore, but you still have them at Piggly Wiggly type stores, save-a-lot, and mom and pops.
That is one thing I have zero desire to ever try. Tongues and hooves are on my nope list. I'm very open to trying most anything but I definitely have a firm line in the sand for hooves. I can see myself POSSIBLY trying tongue at some point but never hooves. The only way I'll ever try them is if the meat is removed and I don't know I'm trying them. LOL
Here in France, it's considered a delicacy. I'm not very enthusiast on most "typical french weird dishes", i wouldn't try tongue or intestines. But pig's feet i tried on several occasion and was ever disapointed, it's very tasty, in a good way. Here we have it "en croûte" = breaded and with the bones.
My brain automatically: holly shtttt that’s an among us reference
lmao same
among us in real life
sus sus
@@spikedflowerz 😏
Pigs tails are Taste surpassing good. I like to taste sometimes some wird and untypical kind of meat, and lambs testicles was also one of positive attempts. Greetings from Poland.
It's actually a delicacy in chinese cuisine. We either braise it in soy sauce., 5 spices and more or we cook it in black vinegar. The one in black vinegar is usually for women who just gave birth. Try cooking it for a longer period and u will get something softer when the collagen breaks down more
Eid Mubarak everyone! 🥳
To ya too buddy.
shutup
@@kinglaffey8174 you shut up kid
@@kinglaffey8174 shutup loser
@@NBA-LejonBrames Israel gonna wipe out your whole religion lmfao
Ah yes the mystery meat challenge - my ex was an expert at it
ouch
Are you okay mate?
Lol
the older canadians use the pork hock for split green pea soup. its amazing! these days we use a ham
I’m sure I’d love pigs feet, I’ve been craving ham hocks for the longest! I tried pigs feet pickled but the pickling changed the texture🥴
I can’t tell what the meat is, but I can tell this video is gonna be a banger! 🔥 (pigs feet)
In England and Ireland pigs trotters aren't that uncommon. Butchers will generally give them to you for a notional price (often just for a donation to charity). I don't think I've ever eaten one for its meat - I just chuck one into the pressure cooker when I'm making stock. They have a neutral flavor, but have an amazing amount of collagen, so really thicken up a stock (whether it is beef of chicken).
We have our own versions here in the Philippines, they're called "Estofado" and "Pata tim". It's a must to try them. 😁
As an Asian I am confidence that most of us eat almost everyday.
We Guynese use this in a dish called Pepperpot. Trotters in that stew is amazing, we also use it in Souse.
In Norway we have something called Syltelabb. we boild them until tender, then put it in salt brine for at least 10-12 hours, and eat them like that
"While this thing is cooking it smells phenomenal"
Guga in his kitchen taking big feet sniffs
.In Hungary we have a "soup" what is based on this and the tails, and the ears. It is calls Kocsonya it is simply a soup with potatoes, meats, onion, carrots and the usual staff salt, peper, parsly and so on. When its cookd for about 5-10hour we let it cool separate the bones ,the skins and the meats and put it in plastic containers and let it chil in the fridge overnight. At the very next day if you put enugh of the skin and the meat you 'll get a soup jelly. We usually eat it on X-mas or new year
Kiss from Hungary! We usualy make bean soup with this ingredient. Personaly I don't like the meat itself, but it gives a nice flavor to the soup. I can say try it once at least. Well my english is not so good, so I can't realy discribe, or write down a recipie right now (honestly I don't want to take time to it too), but I'm sure you can find recipie on the web. And about the bean soup, my grandma always served fresh red onion with it and we just choped some slice on the top of it. Realy increased the soups taste.
@0:30 Those are *_pigs' feet._* I used to have those boiled in beer at the *Rymark Tavern* in *Montréal, Québec, Canada.* You can't eat that too often. But it's delicious...
That is called "patita de cerda". In Panama and the caribean we cook it in a pressure cooker and after we add lemin juice, onions, aji chombo, cucumber. Its like a ceviche.
My grand father used to keep a jar of pickled pigs feet to snack on. Quite common in midwestern taverns half a century ago.
We do holodetc from pork or cow feet. It is like jelly combined with stock broth eggs carrots n greens served cold like appetizer. Try it is very popular in uzbekistan cuisine (old soviet republic)
Some people say the bones are the best part tho. It's like ribs with a lot of collagen. And that sauce would be amazing on some rice with all the collagen in it.
Hi guga!! Jajajajaja I enjoy so much this video. MY BROTHER SERVE IT AT HIS WEDDING 🤣 and in chile we eat it with our hands.... jajajja amazing look at all those people dressing fancy for a wedding eating 'patitas de chancho' 🤣 it will never get old. Any way we eat it with chopped onnions and parsley, yes salsita verde. Thanks for the video!! And please make a paella!!!
Damn i remember my mom would cook for me this back when I was a kid. Picking off all meat from the little bones was very satisfying! I might just return the favor and cook for her a change with a little bit of guidance from the big man :)
Guga: research Filipino crispy pata...fried pork hock. You were almost there. After boiling, deep fry that sucker! Serve it with a sauce mix of soy sauce, vinegar, garlic, salt, pepper, & chili. Oh & don't forget to pair it with steam white rice or (preferred) Filipino garlic fried rice. Yum!
Your butcher did a great job cleaning it. Those were some clean trotters.
Recognised the trotters straight from the thumbnail. Love em
This is one of the favorite dishes of Filipinos. Avery good dish when I’m drinking with my friends.
The only thing you need is salt. Boil it to your preferred texture, tap dry it then coat it with salt. Put it in the freezer for 24-hours. After which, take it out from the freezer and when ready put it on an air fryer or if you have a deep frier the better. Voilá! Crispy Pork Knuckles. Try it Guga!
Guga: "Enough talking everybody."
Proceeds to keep talking. :p
I immediately know it was pig feet, in Barbados we have a traditional dish called pudding and souse-pickled pork utilizing pretty much every part of the pig-served with a pudding made from sweet potato and a side of cucumber and breadfruit
South of France , this is pretty commun, oven cooked or in vinegrette with a lot of garlic and parsley ! we have a saying :
(and songs about it) in a pig everything is good ( in french that rhyme ^^)
My italian grandfather's friend used to eat pickled pigs feet all the time, apparently. I think it's an old school meat in the US these days, but I know a ton of people make stews and stuff with pigs feet across the world
Get it to a boil than simmer for 5-6 hours. Season well with salt/pepper/garlic. Put an onion and a carrot for 1 hour just to make broth clearer/add more flavour.
Take out the meat, remove the bones, dice the meat.
Than either toss the meat back or place the meat in a separate pan/plate and poor the broth over gently, both ways work. Leave it cool, than place in the refrigerator until solid. Can add some greens for presentation.
Serve cold
Dont forget to toss the onion and carrot away after keeping them in broth for an hour
Pigs trotters - do you know that in Victorian times Country Houses used to make strawberry jelly out of these to show how well off the house owners were, as turning trotters into fruit jellies was labour intensive and required someone sitting with it all day? This why having an array of fruit jellies for desert were such a big thing in the 1800s.
Have you tried rabbit brains? Beef Tendon? Prairie Oysters? Pizzel? Sweetbreads? Pigs Brain? Brawn? Lights? Pluck?
the Caribbean ways is to cook with garlic, onion season that wont change the colour and cook for 6 hours it should cook soft even the bones are soft it is called soucs
Usually using these pigfeet are used for making soup or nilagang baboy here in the philippines. It absolutely takes amazing especially the number of ingredients used for it
Try it boiling the foot pig in water,garlic, laurel, onion, pepper, salt and msg, then when its tender deep fry it until its crisp... You gonna enjoy it..
You should try crispy pata or crispy trotters. Sous Vide the trotter with spice rub but no sugar. Then fry crispy.