Slit each foot in several places and insert the garlic slivers.
Combine the salt, pepper and spices.
Roll the feet in this mixture, pressing it on firmly.
Heat the lard in a heavy pot just large enough to hold the feet in one layer.
Fry the feet over medium heat until they begin to brown.
Add the onions and let them brown, then add the flour and brown it.
Add boiling water just to the top of the meat, cover the pot partway, and cook over low heat until the pork is very tender about two hours.