ingredients:

3 lbs pork feet, ear, nose, tail
1 lbs lean pork (some places they also add smoked pork hocks)
1 large onion, garlic, (personally, I add a lot more onion and garlic to
it than that) salt, black pepper, paprika, 1 carrot, 1 parsnip

Wash the meat well, scrape the skin, burn off the hair and wash the meat
again in changing water.

Put it in a stock pot with enough water to cover it and slowly cook it for
3 – 4 hours

Don't over salt. Add more cold water to it when the liquid has reduced

When the meat falls of the bones, take it out and run cold water on it and
put some cold water in the original cooking liquid to clear up the water
(my father who was a chef some 65 yrs back, taught me to cut up some
carrots and fry it a bit on oil and pour that in the soup and leave it to
settle — that will surely give you a clear liquid — it goes for the
chicken or beef soup also)

Put the cut-up meat in deep soup dishes and pour the liquid on through a
cheese cloth to have a clearer liquid

Refrigerate it — or put it in a cold place, but not to freeze

Some places they also add smoked pork hocks in which case soak the meat
first to get rid of the salt

To serve, some people chop garlic for the top or eat it with horseradish,
sprinkle some red paprika on top