Epic 7kg Braised Pig's Trotter Rice Challenge In Jb 🇲🇾 ! | Best Pig's Trotter I've Eaten!?

This right here is what I'm here for. Okay, good afternoon people. Today we are in JB. We're in JB, Malaysia. I've been wanting to film this place for a while. This was recommended by a lot of Singaporeans and a few of my Malaysian friends, like specifically Malaysians that are staying in JB. So this place is called 巴里半乳鸭, known for their braised duck, known for their 粿条腾. Also, from what I understand right, they are very very well known for their pork knuckle. Okay, even though they are known for their ducks, right, people always tell me about their pork feet, which I'm a huge fan of pork trotters lah, okay. So today I want to come here. This place is well known because it's under a tree, right under a few trees lah, not one tree lah, right under many trees. Bunch of Singaporeans come in and eat. By the way, this shades guys, this is a indoor shade from Gentle Monster. So not sponsored ah, but I just want to try wearing it indoor today, look a bit cooler. Okay, but anyways, let's go. Okay guys, this is the boss. Very specific. You are still in charge? I'm still in charge. So the first generation is your... My father. Your father. From small to big. Yes, our products are all very traditional. Okay. It's full of the taste of Chaozhou people. So your braised duck is Chaozhou braised duck? Yes. Talk about it, what's the difference between Chaozhou braised duck and other braised duck? Okay. Apparently, I think a lot of Singaporeans really know this place ah, because I've seen a lot of Singapore articles here. Okay, they serve like, they call it lu wei, braised duck, braised pork, braised whatever lah. I want to do rice ah, okay, I'm not quite interested in kway teow teng. Because I trust you guys, you guys say their kway teow teng is a bit bland. So I'm just going to go with white rice. I don't know how it's going to turn out though. It's going to look like a black pile of mess, but I hope it looks beautiful in the same way. Hahaha. Guys, they are assembling my plate. This is only like half way through ah. Now we're adding a bit of intestines and duck's blood and all that kind of stuff. Okay, here it comes. Oh my god. Okay, so this is the plate right here. I know it doesn't look that big, but the thing is, you guys need to know that this plate I'm using is a plate I've stolen from someone. The plate I'm using is actually a lot bigger than my white plate. This is close to, with the sauce ah, it goes to 8kg of food. I'm going to slowly walk you guys through. A lot recommended this place ah, in JB. This place in JB. So there is pork feet, duck, more pork feet, eggs, and about 4kg of rice at the bottom. Let's get going. You know what, I'm just going to start from the duck first. Which is right here. The thing about their duck right, it's pretty thinly sliced. The sauce that they put on top is really very set. I need a bit more of the sauce. Wah, I tell you guys, their sauce is something else eh. I've never tasted this kind of sauce on braised duck before. It's actually a bit savoury. No, the sauce they put on top is actually a bit spicy. Okay, I dunk a bit more duck first. This one is a challenge right guys. It's not like a walk in the park right. Dunk a bit more duck first, then we move on to other components. I got a whole like, giant cauldron of sauce here. That sauce is really so good. It's a very savoury sauce, with a hint of spiciness in there. The spiciness is a bit subtle. Not too medicinal or anything like that. And it goes very well with white rice. Their duck is pretty fatty also. Okay, but this is what I'm here for. This right here is what I'm here for. Braised to perfection. The pork feet right, reminds me a bit of the Korean jokbal. Somehow the braised sauce is like, it makes it very sticky. And it's nice, but also it's not like the kind that just disintegrates. It's got a bit of chew to it. Skin is very bouncy and elastic. Oh, very good. I have high standards when it comes to my pork feet. And this one is really of a different league. Okay, I'm hydrating the pork feet with more sauce. Oh, this is my outshine of the duck. The pork is really where it's at. Okay, I need to say one thing though. Because I need to be 100%. If you guys want bones in your duck, get the breast meat. Because there is a lot of bones, which I need to feed it around. You ate it all by yourself? I ate it all by myself. By yourself? I don't know man. I'm not like speeding through. Just enjoying this. It's so good. Are you a Singaporean? Yes. Wow, it's loaded we call it. Oh, they got chilli. Interesting, I didn't know they got chilli. Oh, their chilli is good. Nice vinegary. Cuts through the greasiness of that pork. The people here, they're very cute. They're very amused. I think they don't see this often. Okay, actually even in Singapore, you don't see this often. They just stop their meal. And they whip out their phone. And they start taking. Duck rice sushi. The duck, guys, honestly I prefer the breast. The lady boss was telling me that don't be afraid of the duck breast. Because their breast is very tender. It sounds wrong. But the duck breast that they serve here, it's thinly sliced. Very thinly sliced. And it's very tender. The duck is actually lean. The duck is lean. But it's just duck breast. It's supposed to be lean. But they manage to cook it until it's very tender. And it's easy to go down. Which is impressive in my book. There's a lot of bones. I need another ladle for the sauce. I'm using almost half the cauldron. This is the leaner part of the pork. But it's still incredibly tender. I realised I forgot to try the duck's blood. This is the blood. Looks like jelly. The taste is quite neutral. Yeah, a bit of stink weed. With the chilli, it's really good. Without, it might have a bit of that irony taste. A lot of people are going to ask me how blood jelly tastes. It tastes a bit like, imagine egg whites. Closer to egg whites. Okay, I want to believe that we are halfway. Thank you, sir. Thank you. What is your name? Jimmy. Nice meeting you. What I like, they really give a lot of all this. The toes, you know. The toes. Which doesn't have much meat. But it's all about that collagen. So you want to like, suck on it. That sounds weird. What do you like to think of today? I don't know. The more you suck on this right, the more the flavour starts to come out. Yeah, I know. I have to start. I'm going to start already. What's my favourite thing on the plate? Pork trotter, hands down. Is that a snack? You know what is that? White rice. Coriander. Someone is out there telling people that I'm not even big. How do I eat so much? It's always the skinny ones, guys. Look at Matt's noni. Look at Zhi Liang. Are they big? They're not. This one is for you guys. Okay, guys. I'm halfway already. Officially halfway. You guys probably on the camera cannot see because it's tilted. So far, still enjoying it. Very, very enjoyable. The pork trotter is really where it's at. The braised sauce on the pork trotter really shines through. For some reason, maybe because it's a little bit spicy, it cuts off that greasiness from the pork. So when you eat the pork trotter, it makes you want to eat more. But their braised sauce, it's really something else. I've never tasted a braised sauce like that. This braised sauce is probably their secret recipe or something. I can't quite tell what's in there, but there is definitely chili padi or paprika inside. Yeah, dunk it in. Very, very bouncy, the skin. As compared to the Thai one, Khao Kha Moo, Khao Kha Moo one is like, almost disintegrates. This one, it's got a bit of chew to it. This is why I compare it to Jokbal, which is the Korean version. I'm going to dunk it again. I've just dunked away the rice. The boss is saying, I'm going to miss this. This is life-changing if I don't try this. And he said, after I try it, I won't forget this. It's true. This is... The way they do it, the way they execute, this is remarkable. Look at how thinly sliced the duck. This is sliced by the son, not the dad. Very, very evenly sliced. And it's very, very thinly sliced, which I like. Because when duck breast, in one big chunk, it gets very, very dry. But this one, when you slice it like that, it's very tender, very easy to go down. Let's try. That was a big, big bite. Because this is the sticky one. This is going down, guys. This is going down easy. First thing, because it's saucy, there's a bunch of sauce on it. And second thing is also, all the fatty parts of the pork is actually very slippery. You go with rice, it just slides down. As compared to the char siu rice that I did at Hong Kong, that one is tasty also, but it just doesn't go down, you see. Like, the rice is very dry, actually. This uncle, super cute. He's here from start to the end. This uncle, super cute. So, the team is enjoying the food there. They're taking turns, they're taking turns. Like, just now Sean eat, and now Sean come in front of the camera and then Shannon and Steven eat. Sorry ah. Oh. I enjoy talking to like, elderly a lot. Like, and this place really gives out the very carefree and layback vibe. And I really enjoy talking to him. Like, he's sharing with me the history of this place, his parents, and everything. So, for those of my viewers right, that your grandparents are still around right, spend time with them and talk to them. Okay? Both my grandparents are not around anymore. So, when I talk to him, it reminds me of my, I don't know, my uncle. And that brings me to my second point. This place is very kampong vibes. It's near the trees you know, and the people here are just super friendly. And this restaurant is currently run by the son and the dad. The dad haven't fully released yet. So the son is still like, learning the ropes, and then the dad is still like, guiding him. Which is very fun to watch actually. Come here, come here and try. I would recommend this place. From the causeway to this place, less than 15 minutes. Wah, you need to clear the jam first ah. Okay, let's knock out the last few pieces of uh, ah no, duck's blood. Build actually. Eh, where is my Coke Zero Oreo ah? Steven, Steven. Eh, where the Coke Zero Oreo bond ah? Like backseat, backseat. Yeah, yeah, yeah. Need some ice ah, need some ice. Need some ice. But how to drink hot Coke? Guys, not sure about you guys ah, this one is the most elite Coke flavour ever. Coke Zero Oreo. It's king. This is delicious, uncle. Yours is super good. I need to convince him to come to Singapore and open one outlet. Guys, today is uh, Chinese um, okay, like the Guan Ying's uh, birthday or something. Usually ah, it's two to three times queue until outside one. But today is like a special holiday. That's why um, like a Buddhist kind of festival ah. Yeah, that's why it's like lesser people. Because today everyone is vegetarian, except me. Oh, look at the jelly. This is easy though. This feels like a walk in the park. Okay guys, we're done with the duck rice, no, pork trotter rice. I don't know which one ah. Okay. I don't even know my title. I want to put pork trotter or put duck. Worth the trip to JB. Do note that if you order any parts that are not breast, there's quite a bit of bones in there. Other than that, very good plate of duck rice. Okay, and their pork trotter is really highly recommended, okay. Come down and try. Kudai area. Okay, very good, very good pork trotter. That's it, okay. I'll see you guys in the next one. Again ah, I don't know where am I going for my surgery. But if there's a one week off right, then probably that's the period where I went to do the thing. Okay, that's it. I'll see you guys in the next one. Bye bye.