Meatball and Pigs’ Feet Stew
Meatball and Pigs’ Feet Stew
Ingredients
- 4 onions, peeled and halved
- 1 tbsp (15 ml) olive oil
- 1 garlic bulb, peeled
- 7 1/2 lb (3.5 kg) pork hocks, with rind, halved (about 4 hocks)
- 1 tsp juniper berries
- 4 cloves
- 4 bay leaves
- 2 cinnamon sticks
- 1 shallot, peeled and quartered
- 1 garlic clove, peeled
- 1 egg
- 2.2 lb (1 kg) ground pork
- 1/4 cup (30 g) breadcrumbs
- 1 tbsp (15 ml) whole-grain mustard
- 1 carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tbsp (30 ml) pork fat or olive oil
- 4 cups (1 litre) pork hocks cooking liquid
- 4 cups (1 litre) beef broth
- 3/4 cup (105 g) light toasted flour (see note)
Instructions
- In a large saucepan over medium heat, brown the cut side of the onions in the oil for 5 minutes. Add the garlic, pork hocks and spices. Season with salt and pepper. Cover with water.
- Bring to a boil. Skim and simmer over medium heat for 3 hours or until the meat is fork tender. Add water as needed so that the hocks are covered in liquid throughout cooking.
- Using a slotted spoon, remove the hocks from the broth onto a large plate and let cool. Degrease the broth, reserving 2 tbsp (30 ml) of the pork fat and discarding the rest of the fat. Strain the broth through a sieve. Reserve at least 4 cups (1 litre) of broth for the sauce (see note).
- Debone the meat, removing the fat and keeping the pieces of meat as intact as possible. Set aside.
Meatball and Pigs’ Feet Stew