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Pork Hock and Meat Stew https://www.metro.ca/userfiles/image/recipes/ragout-boulettes-pattes-cochon.jpg PT35M PT3H00M PT3H35M
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 about11/4 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.
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2 pork hocks, sliced 2 lb (900 g) ground pork 1/4 cup (60 mL) breadcrumbs 2 egg 1 onion, chopped 2 celery, chopped 2 carrot, cut into sections 1/2 tsp. (2 mL) cinnamon 1/2 tsp. (2 mL) cloves Salt and pepper to taste 1 Tbsp. (15 mL) flour 1/4 cup (60 mL) commercial brown flour 1/2 cup (125 mL) cold water
Pork Hock and Meat Stew

Pork Hock and Meat Stew

Rate this recipe
49 Votes
  • Lactose-free
4
servings
0:35
Preparation
3:00
COOKING
3:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    pork hocks, sliced
  • 2 lb
    (900 g)
    ground pork
  • 1/4 cup
    (60 mL)
    breadcrumbs
  • 2
    egg
  • 1
    onion, chopped
  • 2
    celery, chopped
  • 2
    carrot, cut into sections
  • 1/2 tsp.
    (2 mL)
    cinnamon
  • 1/2 tsp.
    (2 mL)
    cloves

  • Salt and pepper to taste
  • 1 Tbsp.
    (15 mL)
    flour
  • 1/4 cup
    (60 mL)
    commercial brown flour
  • 1/2 cup
    (125 mL)
    cold water
Imprimer ma sélection

Preparation

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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