4 pig feet, 2 green onions, chopped, 2 medium white onion, chopped, 1 celery stalk, chopped, 1 garlic clove, minced, 2 bay leaves, 1 tablespoon Worchester sauce, 1 tablespoon crushed red peppers flakes, 2 teaspoons seasoning salt, 1 teaspoon black pepper, 1 teaspoon granulated garlic
Have the butcher cut the feet in half both diagonally and horizontally. Wash feet, make sure you scrub them real good and remove any hair. To remove the hair, I use a disposable razor. Generously sprinkle the feet with the salt, pepper, and garlic. Preheat the oven to 325 degrees. Add the feet to a pan. In a bowl, add 2 cups of water, Worchester sauce, minced garlic, and red pepper flakes mix well and pour over the feet. Add the onions, celery, and bay leaves. Cover the pan with foil and put it in the over. Bake for 3 1/2 hours or until the feet pull away from the bones and are tender. Remove the foil, continue to bake for another 30 minutes, or until the feet start to crisp up and brown. Add about 6-8 ounces of your favorite commercial BBQ sauce bake for another 15 minutes, or until the sauce thickens. Taste, adjust seasoning if needed.
It is a real southern day; dinner, I would pair these trotters with fried cabbage, hot water crackling cornbread, steamed white rice, brown gravy, and a tomato salad.