Ingredients
5 pigs feet, halved lengthwise
½ cup kecap manis, (Indonesian sweet soy sauce)
¼ cup sriracha
2 tsp salt
½ cup water
3 tbsp kecap manis, (Indonesian sweet soy sauce)
2 tsp sriracha
3 tsp honey
1 tsp tamarind sauce
Preparation
Preheat the oven to 325°F.
Clean the trotters and place them into a shallow pot or dutch oven. Generously add kecap manis and sriracha over the trotters. Season with salt and pour ½ cup of water into the pan. Put the lid on top or cover with foil.
Cook and braise the trotters for 2½ to 3 hours, or until tender but not falling apart. Set aside uncovered to cool down.
Meanwhile, start your grill. Put briquettes on one side of the grill or pile them up in the middle, leaving room on the grill for indirectly cooking the trotters.
Once the briquettes are glowing red and starting to make ash, Put the braised trotters on the grill, with the skin side down.
Then in a small mixing bowl, add kecap manis, sriracha, honey, and tamarind sauce and whisk together to combine. Set aside.
Cook the trotters for 25 to 35 minutes, turning occassionally to prevent the skin from burning. Serve immediately with the sauce on the side.
