Braised Crisp Pigs Feet With Radish and Shaved-Vegetable Salad

• 2 long-cut pigs trotters
• 1/4 cup salt
• 1 medium carrot, chopped
• 2 ribs celery, chopped
• 1 medium onion, chopped
• 12 black peppercorns
• 1 bay leaf
• 4 sprigs thyme
• 1 teaspoon coriander seed
• 1 teaspoon fennel seed
• 1 bulb fennel, trimmed
• 2 ribs celery, trimmed
• 4 small radishes, quartered
• 1 shallot, sliced thin
• 1 tablespoon capers
• 1 tablespoon chopped cornichons
• 1 teaspoon Colemans mustard
• 1 teaspoon Dijon mustard
• 1 1/2 tablespoons red-wine vinegar
• Kosher salt
• Freshly ground black pepper
• 1/4 cup olive oil
• Good flaky sea salt

1. In a bowl or lidded container, combine the pigs feet with the salt and 1 quart water.
2. Cover and refrigerate overnight.
3. Preheat the oven to 300 degrees.
4. Rinse the feet well in fresh water.
5. Place them in a medium ovenproof pot.
6. Add all of the braise ingredients, cover with water and bring to a boil on the stove.
7. Cover and transfer to the oven to braise until the feet are very tender, about 2 hours.

longcut pigs trotters, salt, carrot, celery, onion, black, bay leaf, thyme, coriander seed, fennel seed, fennel, celery, radishes, shallot, capers, cornichons, colemans, mustard, redwine vinegar, kosher salt, freshly ground black pepper, olive oil, flaky sea salt

Taken from cooking.nytimes.com/recipes/1013959 (may not work)