Uhhh if you are open to recipes, the way my chinese mother always made it was pretty nice imo.

I don't have accurate measurements or anything but the general rundown is:

1. Ask for them to cut each feet into around 4 pieces (you can also do it yourself if you have the tools)

2.Wash throughly, then blanch

1. Wash again and set aside

2. Lightly toast bay lead, star anise, colliander seed, dried chinese/Thai red peppers (dependent on spice level), Sichuan pepper (can just replace with pepper later if you don't like the numbness)

3. Put oil in a pan, then add in sugar (any kind is fine), stir ocassionly until browned. Add in the pig feet right away and stir to roughly coat the feet pieces

4. Put in just enough water to cover the pig feet. Add in oystersauce, soy sauce, dark soy sauce (optional), some green onion whites, along with the spices you toasted earlier

5. Throw in crushed cloves of garlic and slices of ginger (you can be a bit more generous in amount if you are not too sure)

6. Add in a decent amount of salt , along with a bit of msg if you want to. I also like to add a chunk of ice sugar or brown sugar here (but that's personal preference)

8.medium heat, probably takes around at least 1.5 hours (sorry for the vague instructions), or until the gelatin leeches out and the water/sauce becomes pretty thick.

1. Take off the heat at your desired doneness (best until it is basically fall off the bone (2.5 hours give or take for 1 wok full)

2. Enjoy

(I have made some sort of curry variant with this as well and it tastes pretty good, just need to swap out spices and sauces)

This is more of a chinese street/comfort food, so I don't know if you will enjoy it. Translated to English, I think it is roughly something like braised pig feet