Take the pork’s feet and cut the skin from top to bottom with a kitchen scissor. Remove the meat from the feet with a knife and put in a medium bowl.
Add salt, cinnamon, ground cloves and nutmeg, and mix.
In a large saucepan over medium heat add oil. When oil is hot, add pork feet mixture, and cook until they meat is a dark brown colour.
In a skillet at medium heat, add 1 tbs of vegetable oil. When oil is hot, add 1 cup of onions and cook until they are grilled- slightly brown.
When the meat is nicely grilled, add the lukewarm water and roasted onions.
Cover and let cook at low for about 2 hours.
In a jar (Mason), add 1 cup of water and the browned flour. Close lid and shake until it’s mixed.
Pour in the stew, stir regularly until the gravy has thicken (15 -30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.