Meatball and Pigs’ Feet Stew

Meatball and Pigs’ Feet Stew

  • Preparation 1 h 30 min
  • Cooking 4 h
  • Waiting 15 min
  • Servings 10
  • Freezes Yes

Categories

Ingredients

  • Pork Hocks

    • 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
  • Meatballs

    • 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
  • Sauce

    • 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)

Preparation

  • Pork Hocks

  • Meatballs

  • Sauce

Note from Ricardo

Toasted flour can found in grocery stores, but it can also be made at home.

Set aside some extra pork hocks cooking liquid to dilute the sauce as needed.

sure you have a very large saucepan.

Personal Note