Meatball and Pigs’ Feet Stew recipes cooking december

 Meatball and Pigs’ Feet Stew recipes cooking december

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

  • ham hocks

    
    

    The sliced side of the onions should be browned in oil for five minutes in a sizable pot over medium heat. Spices, garlic, and pork hocks should be added. Add salt and pepper to taste. Submerge in water.

    
    

    
    

    up to a boil. The beef should be fork-tender after three hours of simmering at medium heat. As needed, add water to keep the hocks submerged in liquid for the entire cooking process.

    
    

    The hocks should be removed from the soup using a slotted spoon and placed on a big platter to cool. Degrease the broth, keeping only 2 tablespoons (30 ml) of the pork fat and throwing away the rest. Pass a sieve over the broth to strain it. For the sauce, set aside at least 4 cups (1 liter) of broth.
  • Remove the fat from the meat while deboning it while preserving the chunks as much as you can. Place aside.

    Meatballs

    
    

    
    

    In the meantime, heat the oven to 400°F (200°C) with the middle rack in place. Put parchment paper or silicone mats on two baking sheets.

    
    

    The shallot and garlic should be chopped finely in a small food processor. Pulse a few times after adding the egg. Place in a large bowl. Add the mustard, breadcrumbs, and ground pork. Add salt and pepper to taste. Mix thoroughly with your hands.

    
    

    Divide the mixture into balls and use a 1-tbsp (15 ml) ice cream scoop to do so. Shape each meatball using hands that have been lightly greased. The baking sheets should be covered with the meatballs.

    
    

    Bake each sheet separately 
  • 15 minutes, tossing halfway during the cooking time, or until the meatballs are done. Place aside.

    Sauce

    
    

    
    

    The reserved 2 tbsp (15 ml) of pork fat can be used to cook the carrot, celery, and garlic in a saucepan over medium heat. Add the beef broth and the cooking liquid from the reserved pork hocks. Boil for a few minutes before simmering. Add the toasted flour while continuously whisking. 5 minutes of simmering.

    
    

    Use a sieve to filter the sauce. Go back to the pan. Add the pork hock meat and meatballs that were set aside. For 10 minutes, cook. Seasoning can be adjusted. Steamed potatoes are recommended.

    FROM RICARDO: NOTE

    Although it can be made at home, toasted flour is available in grocery stores.

    
    

    Save a few extra pork hocks.