Pork Hock and Meatball Stew
| Preparation: | 35 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 3 h |
| Total: | 3 h 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 2 pork hocks, sliced
- 2 lb. (900 g) ground pork
- ¼ cup (60 mL) breadcrumbs*
- 2 eggs*
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, cut into sections
- ½ tsp. (2 mL) lrresistibles cinnamon*
- ½ tsp. (2 mL) Irresistibles cloves*
- Salt and pepper to taste
- 1 Tbsp. (15 mL) flour*
- ¼ cup (60 mL) commercial brown flour
- ½ cup (125 mL) cold water
Preparation
In a large pot, cover sliced pork hocks with water, and simmer, covered, for 1½ hours.
Remove pork hocks and set aside. Keep cooking liquid hot.
Combine ground pork with breadcrumbs, eggs, onion, cinnamon, cloves, salt and pepper.
Shape into small meatballs and dredge with flour. Gently drop into hot cooking liquid and simmer over low heat, for about
1¼ hours.
Remove meatballs and set aside with pork hocks.
Mix the brown flour and cold water together and stir into cooking liquid. Bring to a boil and simmer 20 minutes, stirring occasionally. Add meatballs and pork hocks (remove bones if desired). Add celery and carrots and cook 45 minutes over low heat, watching to make sure the meat doesn’t clump together.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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