JS:
This is kind of another adobo, somewhere between a Filipino adobo and a "Chinese adobo" (soy-braised; slightly sweet).
The pig's feet are braised in a liquid that's a tad salty, a tad sour, a tad spicy, and a tad sweet -- and all delicious for eating with a bowl of white rice.
So, TS has christened this dish "brown-braised" (as opposed to red-braised).
This is not a scaled down recipe. This is one of those odd dishes that I actually cook in "normal" quantities, given that only my father and I eat pig's feet in the house.
More eatingclub Philippine/Filipino food
More eatingclub Chinese food
eatingclub vancouver adobo posts:
Chicken Adobo
Pork Belly, Two Ways
Adobo Kangkong (Adobo Water Spinach)
Adobo Mushroom Tart
"Chinese Adobo" Clams and Oysters
Chicken Adobo in Coconut Milk (Adobo sa Gata)
Coconut Adobo Halibut Tails (Adobo sa Gata)
Roast Chicken Adobo
Brown-braised Pig's Feet
Adobong Baka (Philippine Beef Adobo)
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Recipe
Brown-braised Pig's Feet
2 pounds pig's feet, cut up
2 tbsp sugar
2 tbsp oil
1 tbsp Shaoxing wine
1 2" piece of ginger
1 star anice
1 bird's eye chili
4 tbsp soy sauce
2 tbsp vinegar (I used white vinegar)
1 tbsp brown sugar
In a pot of boiling water, blanch pig's feet pieces. Drain. In another pot, start caramelizing the sugar and oil together until it becomes golden brown colour. Quickly put in the pieces of pig's feet and coat with caramel sauce. Add the Shaoxing wine and soy sauce.
Add enough water to cover the pig's feet and add the rest of the ingredients. Braise until tender (approximately 45 minutes to an hour). Enjoy over rice.
The color is gorgeous!
ReplyDeleteHaving never tasted these pigs feet, I am intrigued now!
ReplyDeleteThis kind of reminds me of pata tim, though the method is a little different. I'm fairly certain that "tim" is a shortened "itim" (scratch that, I'm not certain at all, I just guessed!)
ReplyDeleteThis is great with rice! That slab of fats is saying hi to me!
ReplyDeleteHow did you get rid of the hair? I tried shaving it once but it was stubby...someone told me to burn it. Its not as good eating something you you have to shave first.
ReplyDeleteThe hair comes off when u par boil them. Shouldn't be very much on the feet to begin with ! I do cut off the toe nails though ! This is a great recipe if you love, love, love pigs feet !!
Deletekat:
ReplyDeleteIt's a wonder what caramelizing the sugar can do. =)
tasteofbeirut:
Pig's feet are gelatinous and rich.
Manggy:
Hehe: "I'm fairly certain." You really sounded confident that I was willing to believe you!
pigpigscorner:
Oh, rice is a given. =)
lulu:
Oh, ours already came without any hairs on the skin. But, torching the hair is the easiest way to get rid of them.
My Chinese father in law always made these for us ! I never could find the right recipe until now !! Love them ! Thank you.
ReplyDeleteI omitted the star anise ( allergic). Used 2 Serrano Chilis, seeded and deveined, minced; added 1 large onion, finely minced; along with the other things. After the feet were done; I removed them to a heated dosh, and reduced the cooking sauce down a bit so it would be more like the glaze on a ham...TASTE as you do this ! You don't want to reduce it to the point it's too salty to eat, even with cooked UNSALTED rice. THIS WAS SOOOOO GOOD ! Will be making it again ! YUM ! ;-)
ReplyDeleteYour version does sound delicious!
Delete