Heat lard or 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, tomato and Italian pepper.
Add water to submerge all the feet to around ¾. 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.
Notes
Enjoy!----- ----- -----Nutritional values are calculated with pork shanks.