The broth for this dish is teeming with tart lemon peel and aromatic star anise, both of which perfume the pig trotters to their core. Using an electric pressure cooker makes cooking tough cuts of ...

For the next round of recipes in our Week of Meals series, chef and food writer Jenny Dorsey brings five dishes teeming with some seriously flavorful broths and stews. It’s the type of weeknight ...

Fergus Henderson, chef at St. John restaurant, turns bones, gelatins and pig parts into high-end cuisine. In Beyond Nose to Tail, his sequel to Nose to Tail Eating, he shares more delectable dishes ...

This video follows the challenge of cooking a 3 Michelin star pig trotter from scratch for a true hero, with big effort, big ...

Watch as a group of British individuals try Jokbal, Korea’s beloved braised pig’s trotters, for the first time. From humorous confusion about the dish to learning how to enjoy it with perilla leaves, ...

glazed pork knuckle plated with orange slice and vegetable mash - Isabel Pavia/Getty Images Lots of people like to eat pork, but not as many people want to know what parts of the pig their pork came ...

Some of the most welcome offal to come out of the trend of head-to-tail cuisine are pork trotters, a.k.a. pigs’ feet, and we’re now seeing more of this humble pork product pop up on respectable menus ...

Eatin’ high on the hog. The hackneyed expression harks back to feasting on prime hunks of swine – butts and picnics and loins and chops – cut from the upper part of the pig. Today’s plan is to go low.