the taste is different. slow cooking and simmering for too long is much more delicious, because the meat will absorb all the flavor inside, unlike pressure cooker the flavor is on outer layer only, and because the meat is already cooked the flavor can't go deeper into the meat.
My dad used to coat the pork with soya sauce, and put a lot of salted black beans covering. He'd then steam it over high heat until the bones effortlessly can be pulled out - just nice!?
I think the first cooking in water ginger onion & rice wine to get rid of any pork (boar) taste is a good tip. But otherwise, I think Bavarian style with crispy skin is my preference. But this sauce could certainly be used. It looks delicious. Some people braise first then cook in oven at high heat. Others go ahead and cook the knuckles from the first in the oven with liquid up about half way at low temperature for about 2 hours, with basting to keep it moist. - when it is tender. Then they crank the heat up to 450°F to crisp up the skin. Reduce or thicken the sauce to make gravy, as you did. Serve with either potato or Spaetzle, red cabbage. Just an alternative. But I do like it.
Shiitake mushrooms can cook together with the pork leg, eggs can put in at anytime depending what kind of texture u prefer, fuzhuk normally cook for not more than 30mins? I would cook fuzuk separately using the braised broth after the pork leg is done.
Thanks for sharing, I add in some water if cooking in Pressure Cooker, no need to cover the meat , half way will do. When done, I will pour them into a wok and heat and stir to the sauce is thicken. Best for chicken feet , I do the some water only after I stir fried them well then pour into the pressure cooker and cook 5 to 10 mins -- over the fire.
You use the right words there (SHOW you) & (TELL you) unlike others TH-camr , they use the word : TEACH YOU TEACH YOU TEACH YOU It's drive me crazy . teach me ??? I don't want to go back to class. I just want to sit right here to see how you show me your cooking. By the way your cooking looks good 👍
Wow!!! So beautiful and wonderful Braised Pork Leg recipe by the great Chef Cooking Ah Pa Perfect presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024🌸❤️🍷🌷😘🥂🌟👍⭐️🙏🌹
The tenderised meat from pressure cooker is not as tender as slow cooker at LOW-MED setting and simming at longer time 8-10 hrs. (temp. is 80°-85° centigrade [celcious])... try this out everyone 🙋🙆🤷💕
Thank you...I tried this recipe 2x already. My husband and I just love it...the best.
Wow, so happy to hear, i must admit this dish needed some practice
Wow soooo delicous,i will try this recipe thanks for sharing i love it ,thank you Ah, Pa
Thank u too
With pressure cooker you can reduce the sause when the meat is cooked? I always do this. You are so good.
If u want to thicken up the sauce, after pressure cook, u can take out some sauce and cook it separately for 10-20mins, it will thicken the sauce here
the taste is different. slow cooking and simmering for too long is much more delicious, because the meat will absorb all the flavor inside, unlike pressure cooker the flavor is on outer layer only, and because the meat is already cooked the flavor can't go deeper into the meat.
I cook for CNY using pot, taste better then pressure cookers.❤
Thanks for sharing looks so yummy. I will try this
Thank u
Looks delicious! Instead of coriander root can we replace it with lemon grass instead?
Not common to use lemon grass for this dish
@@CookingAhPa Thanks. I couldn't find any coriander root so I used coriander seed instead. It turned out really good.
@iamco698 u r very creative
Hi, I quite didn’t get the name you just said, What do you call that one ingredient the size of a walnut?
@nilolee2426 black cardamom? It’s optional
I must try this recepi, really looks yummy!!
Yum yum gonna try this so so nice and easy.
Let me how it turns out
I cooked this last nite. My fmly commented that it was delicious. Ah Pa, tqvm 4 ur guidance.
Oh wow
My dad used to coat the pork with soya sauce, and put a lot of salted black beans covering. He'd then steam it over high heat until the bones effortlessly can be pulled out - just nice!?
Oh wow
Hi cooking Ah Pa ,i don't have the shiaoxing wine what can i substitute for that? im cooking now watching your video
U can try other rice cooking wine
Hi, may I know where did you buy your cast iron pot ? And also brand and price... Thanks
Makes me hungryyyy! Hahaha!! thanks for recipe Ah Paaa!
My pleasure 😊
Can I use any chicken broth in can instead of chicken powder?
Chicken broth is better
24 cm is the diameter of the Lid. May I ask for the capacity of this pot in Quarts or Liters? Thanks
Wow, looks so delicious!
Thank u
Is coriander roots same and came from cilantro plants ?
Same
Don’t mind can I have the full recipe in detail pleasssse. Thank you so much!😊
Me too😊
What’s are the black sauces you put beside soy sauce? Thanks
Dark soya sauce or sometimes it’s called caramelised dark soya sauce
Super good illustrations.. cook Agpa.. my favourite..
Thank u
Can I use coriander leaves instead of coriander roots? Because I can't find any shops selling the roots here.
I normally just buy the fresh coriander and cut out the roots
@@CookingAhPa the shops in Germany only sell coriander without the roots 😅
@@emilykoo4491 oops, then u put in the stems with some leaves
@CookingAhPa thank you so much for replying me
I think the first cooking in water ginger onion & rice wine to get rid of any pork (boar) taste is a good tip. But otherwise, I think Bavarian style with crispy skin is my preference. But this sauce could certainly be used. It looks delicious.
Some people braise first then cook in oven at high heat. Others go ahead and cook the knuckles from the first in the oven with liquid up about half way at low temperature for about 2 hours, with basting to keep it moist. - when it is tender. Then they crank the heat up to 450°F to crisp up the skin. Reduce or thicken the sauce to make gravy, as you did. Serve with either potato or Spaetzle, red cabbage. Just an alternative. But I do like it.
Oh wow
Wow soooooo nice mouth watering 🤤😋👍❤️
Wow looks fantastic! If I want to add shitake mushrooms, fu-chuk, and eggs, when should I put those in? Thank you!
Shiitake mushrooms can cook together with the pork leg, eggs can put in at anytime depending what kind of texture u prefer, fuzhuk normally cook for not more than 30mins? I would cook fuzuk separately using the braised broth after the pork leg is done.
Thank you! @@CookingAhPa
How about using the crock pot?
No problem too
Looks delicious!🥰😋
Can you exchange shaoxing wine with white wine?
Not suitable
Any other alternative if i couldn't get black cardamom?
Just omit it
Can I get Ah Pah chicken powder from FairPrice?
Only from shopee at the moment
What is the difference between Vietnamese fish sauce to Thailand fish sauce?
suggestion - the recipe list...mygreathanks and blessings🙏
Great job look yummy❤
Thank u so much
Yummy. So so delicious.
Cooking ah pa i cooked yesterday. Very nice. Tq for the recipe 😊😊
Would you please make a video in cooking the famous authentic BAHKUT in Singapore. I can’t find the original taste of Bahkut Teh. Thank you.
It’s white pepper and garlic
Spoken like a Malaysian or Singaporean. Miss home!
Where r u residing now?
I tried it's good... thanks for the recipe... If I may... add some boiled quail eggs in it.. 🙂
Quil eggs is perfect!
Thanks for sharing, I add in some water if cooking in Pressure Cooker, no need to cover the meat , half way will do. When done, I will pour them into a wok and heat and stir to the sauce is thicken. Best for chicken feet , I do the some water only after I stir fried them well then pour into the pressure cooker and cook 5 to 10 mins -- over the fire.
Great tip!
I follow every step but the results are not so good but I will keep on trying thanks
Yes, braised meat dishes does have to practice more, especially when the light soya sauce and dark soya sauce used r different
@@CookingAhPa thanks 🙏
Omg looks delicious
Thank u
A little work, if one gets it right it will "melt" in your mouth. Yum. At time, family's secret recipe.
My mouth is watering right now
Ha ha
Very good ❤❤
You can slow cook in a clay pot taste even better
Wow, that would be the best
Did u add Msg,
No
I AM hungry Now met rijst eaten. Thank you 🌟🌟🌟🌟🌟✓
You're welcome 😊
Amazing
You use the right words there (SHOW you) & (TELL you)
unlike others TH-camr , they use the word :
TEACH YOU
TEACH YOU
TEACH YOU
It's drive me crazy
. teach me ??? I don't want to go back to class. I just want to sit right here to see how you show me your cooking.
By the way your cooking looks good 👍
Thx for ur comment
Nice sarap ako pilipino
Pork leg =. Varken poot kook en Explain. 2 uur kook en kunnen. Lekker eten ❤
Delicious 😋
Thank u
Using a slower cooker is another option.
nice and so is your commentary
Excellent
Thank u
Imagine doing the pig feet AND chunks of pork belly!!
Very nice!
nice
My opinion , one piece of cinnamon is enough.
Never saw pork leg in the store
Whereabouts are you?
@@CookingAhPa GA
Aren't these called TROTTERS ?
LOL😂
hello🥰 niece and nephew ❤ you sound like my uncle Roger😱👍
Unker Lodger in Chinglish !( Chinese / English )....🤣🤣🤣
2H very long and wasted so much Gas. Alternatively?
Alternatively use pressure cooker
Kértem,hogy ha lehet lehessen Magyar nyelv en olvasni üdv jók az ételek .
Wow!!! So beautiful and wonderful Braised Pork Leg recipe by the great Chef Cooking Ah Pa Perfect presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024🌸❤️🍷🌷😘🥂🌟👍⭐️🙏🌹
I do not like pressure cookers.
Just use normal pots then
The tenderised meat from pressure cooker is not as tender as slow cooker at LOW-MED setting and simming at longer time 8-10 hrs. (temp. is 80°-85° centigrade [celcious])... try this out everyone 🙋🙆🤷💕
@@Qsv7RQ3ovB thank u for sharing
This is truly great. Thank you❤
A pressure cooker does not allow the taste to develop and it is not as nice as when you slow braise . It may be tender but it’s tasteless .
Üdv kérlek ird meg kommentbe a sült hús receptet üdv Magyarország Bol!😊
Cooking Ah pa should not endorse pressure cookers as the taste is nothing like slow braise in a pot
👍
👍❤️
got shadow wor
😊U forget oyster sauce and broadbean paste..
Csinálld meg ,HOGY lehessen saját nyelvet használlni.
只會讲英语？？？？？？？？？