As a true minimalist, this version is even simpler than previous version. I only cook the pork feet with salt and soy sauce (for coloring). Again, do that the night before. Next day, took the cooked meat from fridge and pan fry with garlic, ginger and green onion to heat it up.
Important note: I think the most important thing to cook pork feet is the timing. Not enough time, too tough to chew; too long, too soft. Because you will need to heat up next day, consider that extra cooking time.
