In a large pot, brown the pork in the oil. Season with salt and pepper. Add the remaining ingredients. Add broth, if needed, to cover. Bring to a boil. Cover and simmer gently for 2 hours and 30 minutes to 3 hours, depending on the cut of meat, until the meat is fork-tender. Strain the broth through a sieve and return to the pot. You'll need 1.5 litres (6 cups) of liquid. If necessary, add chicken broth. Set aside. Discard the vegetables.
Break the meat into large pieces. Refrigerate if necessary.
In a regular or cast iron skillet, toast 125 ml (1/2 cup) of flour over medium heat, stirring, until golden brown. Strain.
In a bowl, combine the toasted and raw flour with the cinnamon and cloves. Add the water and combine into a smooth paste. Add water, if needed. Whisk this mixture into the broth, and bring to a boil, stirring with a whisk. Adjust the seasoning.
In a bowl, combine the remaining ingredients. Season with salt and pepper.
With lightly oiled hands, shape each meatball with 15 ml (1 tablespoon) of the meat mixture. Place the meatballs in the simmering sauce. Simmer gently for about 15 minutes. Add the meat (see note) and cook for an additional 10 minutes. Adjust the seasoning.
If you plan to make the recipe for Meatball Stew-Stuffed Turkey Roast, keep half a meatball stew recipe with the pork aside.