Recipe Ingredients: 4 pigs feet, split in half lengthwise 2 medium onions, chopped 2 stalks celery, chopped 1 garlic clove, chopped 1 bay leaf 1 teaspoon salt 1 cup white vinegar 1 teaspoon black pepper 3 teaspoons crushed red pepper barbecue sauce (optional to pour on after cooking) water
Place pig's feet and 1 teaspoon salt in a large Dutch oven with water to cover. Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender and separates from bones. Remove pig's feet from cooking liquid with a slotted spoon; drain well.
Combine flour, 1/2 teaspoon salt, and pepper in a medium bowl. Combine milk and yolks; add to flour mixture, mixing well to form a thick batter. Dip pig's feet into batter, coating well.
Place a medium-size pot over medium heat. Add in cooking oil, onion, garlic, and thyme and saute for about 2-3 minutes. Then add bell peppers and celery and saute for another minute. Next, add pig's feet, bay leaves, bouillon, paprika, white wine vinegar, and about 3 cups of water.