The Nasty Bits: Pigs' Feet Recipe

• 4 to 5 pigs' feet, halved lengthwise
• 1/2 cup kecap manis
• 1/4 cup sriacha
• 2 teaspoons salt
• 1/2 cup water
• 3 tablespoons kecap manis
• 2 teaspoons sriacha
• 3 teaspoons honey
• 1 teaspoon tamarind sauce

1. Rinse all of the trotters and place them into a shallow hotel pan or dutch oven. Loosely pour the kecap manis and the sriacha over the trotters. Add the salt and the water to the pan and cover with foil or a lid.
2. Preheat the oven to 325u0b0F. Braise the trotters for 2 1/2 to 3 hours, until the trotters are very tender but not falling off the bone. Let cool briefly.
3. Meanwhile, start your grill. Arrange your briquets on one side of the grill or in a pile in the middle, so that there's plenty of room on the grill to indirectly cook the trotters. When the briquets have ashed over and are glowing red, arrange the braised trotters on the grate, skin side down.
4. Grill for 25 to 35 minutes, turning the trotters occasionally to check that the skins aren't burning. Serve immediately with the sauce on the side.

manis, sriacha, salt, water, manis, sriacha, honey, tamarind sauce

Taken from www.seriouseats.com/recipes/2010/06/the-nasty-bits-grilled-pigs-feet-trotters-recipe.html (may not work)