Meatball and Pigs’ Feet Stew

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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).

4. 4

   Debone the meat, removing the fat and keeping the pieces of meat as intact as possible. Set aside.