Braised pig feet with my friend in Denmark | Yainang

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0:00:00
I'm setting up the grill for pig feet.

0:00:05
My sister is here to help me.

0:00:08
Pig feet.

0:00:10
It's hard to find them.

0:00:13
You can't find them at regular Danish supermarkets.

0:00:24
It looks good.

0:00:26
I think it's too soon to flip.

0:00:28
Really?

0:00:29
I'm afraid that it will get burned.

0:00:33
The skin should be white like this.

0:00:41
Then I'll braise them.

0:00:45
They are going to be braised.

0:00:51
It's too low.

0:00:54
You can sit here.

0:00:57
Why do you sit like that?

0:01:01
It's hot enough.

0:01:02
Good.

0:01:04
It has to be hot enough.

0:01:05
That dug hole over there.

0:01:07
It's for a green house right there.

0:01:11
All right. My neighbor is making...

0:01:19
Her name is Nang. She's from Korat.

0:01:21
Which city again?

0:01:23
I'm from Kong.

0:01:24
What's that again?

0:01:25
Kong.

0:01:26
Kong?

0:01:33
She keeps smiling.

0:01:37
Done?

0:01:37
They look great!

0:01:45
We'll take off the burnt skin, right?

0:01:47
After that we'll braise them.

0:01:53
Here. It's done.

0:01:54
I'm going to use a metal brush to remove the burnt skin.

0:02:00
After grilling.

0:02:14
I'm going to braise them in a rice cooker.

0:02:17
Salt.

0:02:18
Around 2 teaspoons.

0:02:23
3 tablespoons of sweet soy sauce.

0:02:34
Oyster sauce.

0:02:38
It's oyster sauce.

0:02:40
Also 3 tablespoons.

0:02:45
1 disc of palm sugar.

0:02:48
If you want to make it sweeter you can add more.

0:02:50
3 tablespoons of light soy sauce.

0:02:54
"Pa-Lo" Thai five spices.

0:02:57
4 or 5 cloves of garlic.

0:02:59
I use elephant garlic.

0:03:01
And black pepper.

0:03:02
Add a cube stock.

0:03:05
Then add water.

0:03:09
Enough to soak the feet.

0:03:11
Like this.

0:03:14
Next I'll add coriander and green onion.

0:03:22
And now close it.

0:03:26
I'll use the braising option.

0:03:29
It has fast-cook, jasmin rice, brown rice, Japanese rice, steaming, porridge, soup, braising, warm-up and cake.

0:03:37
You can cook many things.

0:03:42
Braising.

0:03:47
There's no set time.

0:03:49
You have to come back and check.

0:03:52
It's been 1 hour and 45 minutes.

0:03:55
Let's turn it off and plate.

0:03:59
Welcome to Gin Pai Thai Rang!

0:04:01
Hello, everybody!

0:04:03
Let's eat braised pig feet together!

0:04:08
I have some steamed canolas and pickled vegetables.

0:04:13
See?

0:04:15
I steamed them.

0:04:15
And I also have...

0:04:20
A chili.

0:04:22
I've no idea where it came from.

0:04:24
I want to use it for Jaew.

0:04:27
Then I think I should try it with braised pig feet.

0:04:30
And I have rice too.

0:04:35
Here. This is the sauce.

0:04:39
It has chili, garlic and vinegar.

0:04:45
I want to eat like the Chinese.

0:04:47
The bone!

0:04:48
Oh, it comes off so easy!

0:04:52
I have to apologize.

0:04:55
I'll be eating with my hands today.

0:04:56
Because...

0:05:11
Smells so good!

0:05:36
It's a bit spicy.

0:05:51
Steamed canola.

0:06:10
This makes me so happy.

0:06:19
Eating pig feet makes me happy.

0:06:30
I can't find them in Danish supermarkets.

0:06:58
I had to order these from a friend.

0:07:17
Guys, let's eat!

0:07:23
I have something to tell you.

0:07:24
When I was picking oysters and the tide was down.

0:07:29
At that time I couldn't eat them.

0:07:31
So I put them in the freezer.

0:07:45
I went there to show you.

0:07:50
I wanted to show you because it doesn't happen often.

0:08:13
I've cooked it many times.

0:08:16
Notice how I rarely eat this?

0:08:20
I cooked it but it didn't look like what I wanted.

0:08:31
Do you know why?

0:08:37
Because I didn't know how long I should braise them.

0:09:00
My boyfriend doesn't eat this.

0:09:12
And he's never seen me eating this.

0:09:14
It's too hard to find here.

0:09:22
One of my friends killed a pig.

0:09:27
She was going to throw them away.

0:09:52
It's on the wrong position.

0:09:53
Can't eat it right.

0:10:05
The tendon is tasty.

0:10:15
No need for collagen supplements.

0:11:38
They are well braised.

0:11:46
When am I getting the meat?

0:11:56
I love this part.

0:11:59
This part.

0:12:02
The nail part.

0:12:16
It's sweet and salty.

0:12:19
It's tasty, but not salty.

0:12:21
I'm always afraid that it'll get too salty.

0:12:23
Because of the seasoning.

0:12:31
It's satisfying.

0:12:33
It's like this when I'm alone.

0:12:54
Honestly, I only want feet.

0:13:13
This part is barely protein.

0:13:16
But it has lots of collagen.

0:13:26
Less fattening.

0:13:40
But the chili...

0:13:45
It's not spicy.

0:13:48
Though it smells so strong.

0:14:07
This is the best part.

0:14:49
Us Thai are happy when we gnaw.

0:14:53
Gnawing on anything.

0:14:54
Know what I mean?

0:15:05
We got this from Chinese tradition.

0:15:09
The gnawing custom.

0:15:27
I think I probably won't eat them again for a while.

0:15:29
It's perfect this time....