Pat Fortune's Pigs' Feet

• 8 pounds small pigs' feet (about 10), each split into 4 pieces
• 2 cups white vinegar
• 2 tablespoons salt, plus more to taste
• 1 1/2 teaspoons red-pepper flakes
• 2 tablespoons hot-pepper sauce
• Freshly ground black pepper to taste

1. Clean the pigs' feet thoroughly, scraping bristles off with a small paring knife.
2. Place the pork in a large pot over high heat.
3. Cover with 12 cups of water and bring to a boil, along with 1 1/2 cups of the vinegar, 2 tablespoons salt and the red-pepper flakes.
4. Boil until tender and glistening, about 40 minutes.
5. Meanwhile, put the remaining vinegar, hot-pepper sauce, salt and pepper to taste in a small bowl and stir to combine.
6. Preheat the oven to 350 degrees.
7. Place the pigs' feet on baking trays or pans and baste with the vinegar liquid.
8. Bake until lightly browned, about 45 minutes.

white vinegar, salt, redpepper, hotpepper sauce, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10976 (may not work)