Pig's trotter with lentils

Got to have steak tartare while I was in Paris,but when I was waiting for my dish to come at Le Rubis Bistrot,this one arrived next table,and it looked so tempting,a pig trotter probably braised in a pale stock and served with lentils,very rustic,and perfect for meat lover like me!What can I do,I couldn't order a second main course,I decided to make that at home.And luckily the steak tartare I ordered was amazing,one of the best I ever had!
The red hue in the meat suggested it was cured with curing salt,just like ham.This pink colour salt wasn't available here,eventually I had to mail order it.
The lentils I used here is called puy lentils,also not available here,I bought it while I was traveling in Paris.
This is my first cured meat dish,and it went really well,so satisfying,so good for winter!

Hi Rizmu,so glad to see your comment,I appreciate you taking time and give me encouragement!
I haven't tasted that particular dish,but I did some research,adding some imagine too,this came out really good.May be there 's not many pork knuckle/trotter dish in Japanese cuisine,so you are not familiar.For me,this is one of the tastiest part of pig,no matter European or Chinese style,or Thai style too!
Just imagine this as ham,with more skin,and you will get the idea.
Also many places in Europe,people love this rustic style of cooking,various meat braised in pale stock,and eaten with condiments.That's a good way of savouring 'true taste'.
Just for your information,thanks for taking an interest!