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- 1. Sear cubed pork in batches in large rondeaux over high heat. You are looking for golden brown and not heavily caramelized.
- 2. Add garlic and onions and sweat until tender and translucent.
- 3. Add coriander, bay and cumin, roasted pig feet, stock and season with salt and pepper. Bring to a simmer and cover with parchment cartouche.