Pork Hocks and Ground Pork Meatballs Stew
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.