½ cup / 150ml Oil
2 big Onion 400g (diced)
4 Pig’s feet halved
1 teaspoon Paprika
1 tablespoon Parsley or Celery diced
3 cloves Garlic whole or minced
1 Tomato 200g
2 cup / 500ml Water
Heat oil in a pot.
Add the diced onion and saute it until it gets a translucent, glassy look for about 3 to 5 minutes.
Add the pig’s feet and mix it well then cook it for 5 to 10 minutes until the skin gets some golden brown color.
Add the paprika, parsley or celery, garlic and tomato.
Add water to submerge all the feet to around 3/4.
Place the lid on and simmer it on low heat for about 40 minutes or until the meat peals off the bones easily. Mind to have enough water during the cooking period or else it may burn down.
Remove the lid half an hour before finishing the cooking to reduce the excess water until the feet are only half or even less submerged.