Braised Pigs' Feet with Honey Sriracha Sauce

The key to perfect pig's feet is simple: braise until tender, then grill until crispy.

4-5 pigs' feet, halved lengthwise
½ cup kecap manis
¼ cup sriracha
2 tsp. sea salt
½ cup water

Sauce:
3 Tbsp. kecap manis (Indonesian soy sauce)
2 tsp. sriracha
3 tsp. pure honey
1 tsp. tamarind sauce

Rinse all of the trotters and place them in a Dutch oven. Loosely pour the kecap manis and the sriracha over the trotters. Add the salt and water and cover the pan.

Preheat the oven to 325°F (165°C). Braise the trotters for 2½-3 hours, until they are very tender but not falling off the bone. Let cool briefly.

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.

Grill for 25-35 minutes, turning the trotters occasionally to check that the skins aren't burning. Serve immediately with the sauce on the side.