Hi Rachel,

Excellent question and you aren't actually that far off the mark! Your translation is perfect, though the term actually refers to an established dish with a long culinary history. Traditionally, the tender braised meat from the pig's foot and shank would be slowly cooked with seasonings, savory herbs, etc. and then this combination would be stuffed back into the skin of the pig's foot, which acted as a casing for all the delicious filling. Naturally, that meant that the plate was served with what appeared to be an intact lower leg of a pig which only revealed its secret when the diner would carve into it.

Well, we are an ocean away from all that history, so we thought that it was fair to prepare a typically savory & seasoned pork dish in slightly less graphic wrapping. Our tribute to the classic contains all the flavor and tender braised texture you could want, but we just left out the actual hoof of the pig. Sorry to all you purists out there, but we didn't skimp on the flavor - I promise!

David