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["Drain the pork of blood by leaving it in cold water for 2-3 hours. (change water once or twice)", "Boil the pork in water with the tea leaves for 10 minutes.", "Rinse the pork in cold water and clean the pot thoroughly", "Put the pork back in the pot with the rest of the ingredients and fill with enough water to submerge the pork completely", "Cook for an hour, remove the foam on top from time to time (unless you want it to become gelatinous. I remove it because the foam contains blood usually and makes the flavor more pungent..)", "After an hour, use a strain mesh to remove everything except the pork from the broth. Keep cooking for another hour or two. (The longer you cook it, the more tender the meat and ""off the bone"")", "Take the meat out of the broth, debone and cut to edible slices. The meat should be able to come off the bone with relative ease. (Tip: let the pork cool down slightly for easier cutting. when it's piping hot, it may be difficult to cut because the skin is too soft)", "You can keep boiling the remaining broth while using a fine mesh strainer to remove any impurities and fat. When the broth is reduced to more than 1/2 its original volume, pour into a container and let it cool down", "You can sprinkle a little bit of the reduced broth onto the meat and store the rest in the fridge. It will become a blob of gelatin that you can reuse for the next time you make pork's feet. It is also very useful for stir fry!"]
