In San Francisco, Chris Cosentino and Mark Pastore committed to producing “tasty salted pig parts” with their Boccalone salumi brand. In Alhambra, on the San Gabriel Valley’s western edge, Henry’s Cuisine takes the concept one step further by deep-frying salted pig’s feet.

Henry’s Cuisine is a Hong Kong style diner from two Henrys: longtime restaurant veterans Henry Tu and Henry Chau. The space features a pale yellow facade, speckled aqua tables and red booths. Green mood lighting rings the ceiling, and photos of key dishes line the walls.

Deep Fried Salted Pig Feet ($14.50) features rosy meat that’s carved from (and served with) the bone. Each order comes topped with crispy tiles of pig skin and served with a dish of gingery sweet chile sauce that’s designed for dipping. On the side, the Henrys serve a pile of mixed greens that’s mainly for show, though a little roughage certainly has side benefits.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.