Rinse meat, slice into portions, cover with enough water; bring to a boil, skimming the froth off, and keep cooking over low heat. 10 minutes before it is ready, add bay leaves, pepper and salt. At the end, season with vinegar and remove from heat immediately.
Serve with chopped greens and crushed garlic.
2 1/5 lb pork (pig feet is better)
2-3 cloves garlic
3/4 cup cider vinegar
bay leaf
coriander
parsley greens
salt
peppercorn
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