Pork Hock and Meatball Stew

Pork Hock and Meatball Stew
  • 4 servings
  • 0:35 Preparation
  • 3:00 Cooking
  • 3:35 Total Time


Add all
  • 2

    pork hocks, sliced

  • 2 lb
    (900 g)

    ground pork

  • 1/4 cup
    (60 mL)


  • 2


  • 1

    onion, chopped

  • 2

    celery, chopped

  • 2

    carrots, cut into sections

  • 1/2 tsp.
    (2 mL)


  • 1/2 tsp.
    (2 mL)


  • Salt and pepper to taste

  • 1 Tbsp.
    (15 mL)


  • 1/4 cup
    (60 mL)

    commercial brown flour

  • 1/2 cup
    (125 mL)

    cold water


In a large pot, cover sliced pork hocks with water, and simmer, covered, for 1 1/2 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

11/4 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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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