Braised Crisp Pigs Feet With Radish and Shaved-Vegetable Salad

Ingredients

• 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

Instructions

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.