My local market has pig's feet, and I'm curious. I know they need a long braise. I was thinking a slow simmer for 2-3 hours, coating them with chili powder/sauce, and broiling.
I'm not worried about technique, per se, but curious about seasoning/eating/tendons/hoofs etc. How many servings is a foot? Am I going to make super gelatin liquid from this?(is it worth saving?) Is the "hoof' itself edible? I'm a fan of crispy skin, and braised pork is great, but this is new to me.
bon appetit
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