Meatball and Potato Stew

Name: Meatball and Potato Stew
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 8 serving(s)
Ingredients: 9 lb (4 kg) pork hocks (shanks); 1 onion, quartered; 4 cloves; 2 carrots, sliced; 2 celery stalks, sliced; 6 sprigs fresh thyme; 1 teaspoon (5 ml) peppercorns, crushed; 16 cups (4 litres) cold water (approximately); Salt; 1/2 cup (125 ml) flour; 1 lb (454 g) lean ground pork; 1 teaspoon (5 ml) ground cinnamon; 2 pinches ground cloves; 1 egg; 1/4 cup (60 ml) breadcrumbs; 2 tablespoons (30 ml) olive oil; 1 onion, finely chopped; 3 cloves garlic, finely chopped; 4 carrots, peeled and cut into 1/2-inch (1-cm) lenghts; 4 cups (1 litre) peeled potatoes cut into 1-inch (2.5-cm) cubes; 6 cups (1.5 litres) cooking juices from hocks; 1 tablespoon (15 ml) Worcestershire sauce; 2 cups (500 ml) hock meat; Salt and pepper

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Preparation 45 min
Cooking 3 h
Servings 8
Freezes Yes

Sans noix
Sans lactose
Sans produits laitiers

Ingredients

Pork Hocks
- 9 lb (4 kg) pork hocks (shanks)
- 1 onion, quartered
- 4 cloves
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 sprigs fresh thyme
- 1 teaspoon (5 ml) peppercorns, crushed
- 16 cups (4 litres) cold water (approximately)
- Salt
Stew
- 1/2 cup (125 ml) flour
- 1 lb (454 g) lean ground pork
- 1 teaspoon (5 ml) ground cinnamon
- 2 pinches ground cloves
- 1 egg
- 1/4 cup (60 ml) breadcrumbs
- 2 tablespoons (30 ml) olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 4 carrots, peeled and cut into 1/2-inch (1-cm) lenghts
- 4 cups (1 litre) peeled potatoes cut into 1-inch (2.5-cm) cubes
- 6 cups (1.5 litres) cooking juices from hocks
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 cups (500 ml) hock meat
- Salt and pepper

Preparation

Pork Hocks
- Place all ingredients in a large pot. Cover with water and bring to a boil. Season with salt. Skim, then simmer gently until the meat is tender and falls easily from the bone, about 2 hours. Strain, reserving the cooking liquid. Debone the hocks and set the meat aside. You should have about 1 litre (4 cups) of meat. Set aside and refri-gerate 250 ml (1 cup) of the cooking liquid and 500 ml (2 cups) of the meat for use in Tagliatelle with Pigs’ Feet.
Stew
- In a cast-iron or other skillet over medium heat, brown the flour, stirring constantly until caramel-coloured. Press the flour through a sieve and set aside on a plate.
- In a bowl, combine the ground pork, cinnamon, cloves, egg and breadcrumbs. Season with salt and pepper. Shape into 2.5-cm (1-inch) balls. Dredge in the toasted flour.
- In a large pot over medium-high heat, brown the meatballs in the oil. Add the onion and garlic and continue cooking for 3 minutes. Add the carrots, potatoes and remaining flour. Combine thoroughly. Deglaze with the Worcestershire sauce and cooking juices from the hocks. Season with salt and pepper. Bring to a boil and simmer over medium heat until the vegetables are tender, about 25 minutes. Add the shank meat and simmer gently for 15 minutes. Adjust the seasoning.

Meatball and Potato Stew

Categories

Ingredients

Pork Hocks

Stew

Preparation

Pork Hocks

Stew

Personal Note