**Broth**
1. Combine all the ingredients in a pot and bring to a boil.
2. Reduce the heat and let simmer for about 45 minutes.
3. Remove from heat and let cool completely.
4. Strain through a sieve and measure two (2) cups of liquid for the sauce.

**Pork Feet**
1. Add the soaked and rinsed salted pork feet along with the fresh pork feet into a pressure cooker.
2. Cover with water.
3. Season with sour orange juice, pepper, peppercorns, and thyme.
4. Cook for approximately 30 minutes until tender enough to pierce with a fork.
5. Strain the cooking juices, reserve, and set aside.

**For the Okra (Calalou) Sauce**
1. Heat the oil in a heavy-bottomed pot.
2. Add onion, garlic, and bell pepper; cook until translucent.
3. Incorporate the pork and cook until a light brown crust forms.
4. Add the okra, stirring constantly, and cook until the vegetables soften and begin to release their juices (about 15–20 minutes).
5. Pour the strained broth and pork cooking juices into the mixture.
6. Taste and adjust seasoning as needed (use spices of choice, if desired).
7. Add the crabs to the pot and simmer over low heat for about 45 minutes, stirring occasionally.
8. Once the mixture thickens, turn off the heat and let it cool.
9. Serve the warm okra and djon djon stew with crabs alongside MEGA white rice.