pork stew with meatballs

How To Make pork stew with meatballs

• 1

  HOCKS: In a large pot, place hocks, white onions, mixed spice, cloves, salt, and pepper. Add water to barely cover the hocks and bring it to a boil.
• 2

  Reduce heat to simmer and let it simmer for 1 to 1 ½ hours or until the meat is cooked.
• 3

  When cooked, remove hocks from the pot and reduce the heat to medium-low. Let the hocks cool off before handling.
• 4

  Separate meat from skin, bones, and fat; discard them. Cut the meat into bite sized pieces and set aside.
• 5

  MEATBALLS: In a large bowl or pot, add ground veal, ground beef and ground pork; combine the meat together.
• 6

  Add eggs, onions, breadcrumbs, Dijon mustard, Herbes de Provence, mixed spice, hot paprika, salt, black pepper and pressed garlic. Combine the ingredients until fairly well mixed.
• 7

  Using a medium scoop, portion the meat and then, with well-oiled hands, roll them nice and tight.
• 8

  Roll each meatball in the sifted toasted flour, shake off any excess and put them back on the baking dish; set them aside.
• 9

  STEW: Add more water to the pot where the hocks were simmering earlier and increase the heat to high. Skim off any foam and discard it.
• 10

  When it starts boiling, add the meat from the pork hocks as well as the meatballs - if the liquid cools off too much, place the lid on to bring it back to a boil.
• 11

  Sift the remaining toasted flour over the pot by adding a little bit at a time and stir well between each addition. The amount of flour added depends on how thick you want your gravy, you can always add more later during the cooking time – I normally go for about 4 to 5 cups.
• 12

  Reduce the heat to a simmer and let it cook for 3 hours, stirring often - as the ragoût cooks, the sauce will thicken.
• 13

  After an hour of cooking, taste and adjust the seasoning.
• 14

  Another half an hour later, start boiling water in a medium pot. Add pork sausages and boil them for about 10 to 12 minutes.
• 15

  When time is up, remove them from the heat and gently scrape the casings off; discard them.
• 16

  Add the sausages to the ragoût and let them simmer for the remaining 1 hour.
• 17

  When the 3 hours is finally up, taste and adjust the seasoning by adding salt, pepper and mixed spice.
• 18

  To view this recipe on YouTube, click on this link >>>> https://youtu.be/4GH80nk62tI
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