We cook pig’s trotter at home every month or so. Simply slow boiled with peanuts, shiitake, ginger and maybe a bit of Chinese herbs. And a glug or few of Shaoshing Wine.
The soup is rich and comforting and must be good for nails, hair and skin. It sets solid after cooling overnight.
Flipping through my photos, it becomes apparent that we like this humble part of the Pig. 
Chilled Drunken:
Roasted? Barbecued? Not sure:
Braised. Over noodles:
Aforementioned Chinese Style, with Jellyfish:
Braised, set in Aspic:
Will be in Taipei Wednesday. I see more of the same in my future.
