1. Wash the pork feet properly & soak the beans for 2 hours.

2. In a pot, add the pork feet with enough water to cover them, toss in 3 garlic cloves, half an onion, 6 bay leaves & 1 tablespoon of salt. Let it cook for about 2.5 hours on medium-high heat.

3. In another pot, put the drained beans in & cook them for 2 hours on medium-high heat. Add 1/2 onion, 2 garlic cloves & 1 tablespoon of salt. Cover the beans with water, leaving about 10cm over the beans.

4. For the pickled onions, slice the onion & put them in a bowl. Add the rest of the pickled onions ingredients, mix, cover & pop it in the fridge for 2 hours.

5. Place the tomatoes, 4 garlic cloves & 1/4 onion in a pot with water & cook them. Blend them with 1 tbsp rock salt, 1 tbsp marjoram, 2 aromatic cloves & a bit of water.

6. Boil the chillies with the other ¼ onion & 2 garlic cloves until they’re soft & cooked through, then blend with 1 tbsp white vinegar, 2 aromatic cloves, 1 tbsp rock salt & 500 ml water. Strain the salsa to remove any solids.

7. Once the beans are cooked, drain them & place them in a pan with a bit of oil that’s already been heated. Gradually mash the beans with a potato masher until you have a smooth refried bean paste.

8. When the feet are cooked, remove them from the pot & let them cool down. Check the seasoning & adjust as needed.

9. Finely chop half a lettuce for garnish.

10. To make the tostadas, cook the tortillas in a sandwich press one by one for about 5 minutes.

11. Spread a layer of refried beans on each tostada, place the pork feet on top, add sliced lettuce, drizzle with the tomato & chillies salsas & top with the pickled onions.

¡Buen provecho!