Pork knuckle stew

    (1)

    This is a pork knuckle and meatball stew from Quebec. It is heavy, hearty and filling... perfect for the cold winter days. Serve with mashed potatoes and bread to soak up the sauce. This stew freezes well.


    1 person made this

    Ingredients
    Serves: 8 

    • For the stew
    • 6 pork knuckles
    • 6 whole cloves
    • 1 onion, peeled
    • 1 garlic clove
    • 1 teaspoon allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground clove
    • salt and pepper
    • 1 celery stalk, with leaves
    • 2 bay leaves
    • cold water, to cover
    • For the meatballs
    • 900g minced pork
    • 1 egg
    • 2 onions, finely chopped
    • salt and pepper
    • 1 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
    • 120g toasted flour

    Method
    Prep:1hr  ›  Cook:4hr  ›  Ready in:5hr 

    1. Combine all the ingredients for the stock in a large pot. Add enough water to cover the pork knuckles. Bring to the boil; reduce heat and simmer for 2 1/2 hours, removing any foam as it forms on the surface.
    2. Remove meat from the shank and reserve. Pass the stock through a sieve and cool overnight. Discard the remaining solid ingredients (bay leaves, celery, onion). Once the stock is cold, remove fat from the surface before reheating.
    3. For the meatballs: Combine minced pork, egg, chopped onion and spices together until well combined. Shape in bite-size meatballs.
    4. Bring the stock to the boil; add the meatballs and simmer for 1 hour. Transfer the meatballs to a plate.
    5. Place 1.5 litres of the stock in a bowl and whisk in the toasted flour. Pour the mixture back into the saucepan (gradually), stirring, until the stock reaches the desired thickness.
    6. Place the meatballs back into the thickened stock, along with the shredded pork from the knuckles; reheat for about 15 minutes before serving.

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