How to make delicious chinese 'red

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These braised pork feet are moist, tender và flavorful. They are braised in a slightly sweet and savory master sauce until the skin and meat fall from the bone.

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Reader’s alert: If you don’t like strange parts of the animal, say…. Pig’s feet, then please skip this article. It might contain some of words that will make you uncomfortable.

A True Story

I heard this story from a client Mr. Jim (fake name). Back in the 80s, Mr. Jim was working at a very influential Chinese state-owned company and was dispatched to the London office to build up a trading network with Chinese buyers.

A quick background of trung quốc in the 80s – back then, đài loan trung quốc was still very much a planned economy (the opposite of a không tính phí market) and individual income was still extremely low. A job lượt thích Mr. Jim’s meant all kinds of privileges. During the 80s, people could barely move between provinces within China, let alone travel abroad. Until the early 90s, people still had lớn “purchase” food và daily supplies with stamps issued by local governments.

Mr. Jim has been living in London for quite a few years và had climbed lớn a management level. He and his colleagues had arranged khổng lồ stay at the company’s dormitory: one tiny room for 6 people. Although crowded, Mr. Jim was satisfied and happy with his life.

The only thing missing was authentic Chinese food, such as braised pig’s head & feet. In the end, Mr. Jim finally found a butcher in the suburb of London that sold whole pigs. He was thrilled.

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From then on, almost every weekend, Mr. Jim and the rest of the management team would drive the company’s Mercedes to the butcher lớn buy several pigs’ heads for cooking their nostalgic dish – braised pig’s head. They would then share the pots of stew with the whole company.

One day, when the butcher was passing another four pig heads into Mr. Jim’s hands, he took a whiff and said, “Wow, you guys must really have a lot dogs!”

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Why Chinese People like to Eat Strange Parts of the Animal

Everyone who hears the story above laughs out loud. However, after a while, when I thought back, I couldn’t help but wonder why Chinese people enjoy eating all kinds of weird parts of the animal – head, neck, feet, tail, intestines, blood, you name it! For me, I’m not a big fan hâm mộ of those parts, but I did have a favorite dish when I was a kid – braised chicken’s head. It’s quite disgusting if you look at the cooking process. When you look at a bunch of chickens’ heads in a big pot, you feel them all staring at you (eew!). Disgusting, but tasty. Especially the brain (and I’m not even a zombie)!

When I posed this question to my parents, they gave me quite a sad answer: because poultry & meat have been so scarce, và starvation has struck so many times in Chinese history. As a result, people learned all kinds of cooking and seasoning techniques khổng lồ make the inedible (or less palatable) parts of the animal taste better. People use very strong spices, like chili peppers, cloves, anise, cardamon và peppercorns to cover the stinky smell of intestines and make such offal taste less lượt thích itself.

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Even through the 70s, it was still a luxury khổng lồ have meat for dinner in a ordinary family. A delicious alternative was cooking fried noodles with lard. For young men who worked on construction sites, pork intestine stew (chao gan) was the most popular food.

Utilizing every part of the animal has become a habit through the modern day. Although food is plentiful và people can choose whatever they lượt thích to eat, lots of people still consider pork intestines and chicken’s feet among the most delicious foods. There is a very popular snack – spicy duck neck that comes in small package. You can easily find it at any 7-eleven store in Beijing. The other famous dish is Szechuan style pig’s blood & intestines (mao xue wang), boiled in spicy oil. Does it sound scary? There are many people who prefer this khổng lồ normal meat dishes.

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For me, I normally don’t eat animal intestines or the strange dishes I mentioned above, but I really love braised pork feet. Again, they look disgusting but are so delicious!

I learned the braised pork feet recipe from my mom. As I mentioned above, lots of spices are added in order lớn eliminate the stinkiness of the meat. This way you won’t have to worry about the smell of the pig’s feet. The finished dish is as delicious as any pork stew. It’s very tender, flavorful, và doesn’t taste greasy at all. It goes well with white rice, or could even be served as a snack.

I used a pressure cooker in this recipe to reduce the cooking time, but if you don’t have a pressure cooker, you can use a wok or dutch oven, braising the meat longer to achieve the same result. I like the pork feet to lớn be cooked until very soft, so I often boil them until the meat và skin fall off the bones.

This recipe is one of the recipes from my Mom’s Best series. In this series, I collect family recipes handed down from my grandma to my dad, then khổng lồ my mom, và now, to lớn me. In the same series, you can also findMom’s best braised chicken stew with mushrooms, Mom’s best braised pork spare ribs, Mom’s best braised duck leg, and Mom’s best beef stew with tendon. More family recipes are on the way!