Pork Hocks and Ground Pork Meatballs Stew

Pork Hocks and Ground Pork Meatballs Stew

Servings: 4
Ingredients Preparation

4 approximately 2-inch [5-cm] long pieces pork hocks
2 medium onions, chopped
Salt and pepper, to taste
Ground clove, to taste
Cinnamon, to taste
Savory, to taste
Cold water, to cover
5 to 6 tablespoons [43.75 to 52.5 g] browned flour
13 ounces [370 g] browned flour, diluted in cold water

Ground Pork Meatballs

2 1/4 pounds [1 kg] lean freshly ground pork
1 small onion, finely chopped
Salt and pepper, to taste
Ground clove, to taste
Cinnamon, to taste
Savory, to taste
Little melted butter
5 to 6 tablespoons [43.75 to 52.5 g] browned flour



Transfer pork hock pieces and chopped onions into a large casserole.
Season to taste with salt, pepper, ground clove, cinnamon and savory.
Cover with cold water.
Bring to a boil, lower heat and leave to simmer really slowly for 4 hours.
To thicken the sauce, dilute browned flour into a little cold water before stirring into stew.
For the meatballs, mix together ground pork, chopped onion, salt, pepper, cinnamon and ground clove.
Shape mixture into small beatballs; roll into browned flour until coated.
Brown into a frypan into some melted butter until golden on all sides.
Keep refrigerated until ready to cook.
Remove done pork hocks from casserole; keep warm.
Slowly add cold ground pork meatballs to hot cooking liquid.
Stir in remaining 5 to 6 tablespoons [43.75 to 52.5 g] browned flour, already diluted into cold water.
Leave to simmer slowly stirring for approximately 15 minutes, until meatballs are no longer pink inside, before serving, along with pork hocks.