Originally Posted by uniqueenigma
The only thing that really sounds unappealing to me regarding this recipe is the fact that is calls for pig's feet (a.k.a. trotters) as the base of the stock of the soup.
It's not that I have a problem with eating pork belly. It's just I've never used it in cooking, it's not a cut of pork I'm familiar with. I don't know how easily I would be able to attain it (or even if it will be feasible for me
to acquire it); I'm merely asking for recommendations regarding a substitute on pork belly.
Some meals I find are best eaten in restaurants, especially when it comes to unique ingredients. While we all like to think we can make anything given the proper instructions, some ethnic recipes as you describe are just out of our reach. When that happens for me, I tell DW we're dining out to get that special meal, because it's more work than it's worth to make it at home.
Trotters are everywhere in Cleveland, Ohio, along with tails, ears and snouts. Just ask the butcher and he'll get them for you if they're not in stock. We use all the pig's parts to make different Slovenian dishes, with only the hair and the oink going to waste.
(Sorry if that grossed you out)