The other end is tied with twine then braised in pork stock for 12 hours. It is the exact same batch of stock they have been using since the restaurant opened. It is brought to a boil every single day to ensure that it is sanitary, and more pork stock is added if needed. According to Izard, the braise is so gelatinous that you could probably "bounce it on the floor." (It is, of course, not bounced on the floor.)