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Tender pork stew

Featured in Big pots of steaming, hearty soup.

Get ready for a comforting classic dish with tender pork meatballs and pork legs simmered in a flavorful broth. These meatballs, made from minced pork, mustard, and shallots, are baked for the perfect texture. The broth, enhanced with spices like bay leaves, juniper berries, and cloves, brings depth and warmth. Serve alongside steamed potatoes for a complete, satisfying meal that's perfect for large gatherings or traditional food enthusiasts.

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alicia in the kitchen
Updated on Sat, 21 Jun 2025 12:22:07 GMT
Tender pork stew with meatballs Pin it
Tender pork stew with meatballs | tasteofsavor.com

This comforting pork hock and meatball stew brings out everything that's cozy about old-school Québécois cooking. The flavors get deep and rich after simmering for hours. Juicy meatballs, silky sauce, plenty of tender meat—it's all here for a soul-warming meal.

I first stumbled onto this dish during a bone-chilling Québec winter. My grandma used to whip it up whenever loads of family showed up. I still remember the house smelling like pure happiness—I’ll never forget it.

Hearty Ingredients

  • Pork hocks with skin: these give the broth its deep flavor and richness
  • Juniper berries: sneak in a subtle piney kick that perks up the pork
  • Ground pork: don’t pick lean, go for the juicy stuff for better meatballs
  • Whole-grain mustard: brings some punch to the meatballs
  • Onion and garlic: basic stuff that starts all the good flavor going
  • Cloves and cinnamon: surprising warmth, makes it extra tasty
  • Lightly toasted flour: this thickens the sauce and gives it that golden color

Simple Step-by-Step Directions

Final Assembly:
Strain your sauce to make it super smooth, then pour it back in the pan. Toss in the meatballs and the pork that you’ve pulled into pieces. Let it all bubble gently for about 10 minutes. That’s when all the flavors really come together.
Whipping Up the Sauce:
Use a fresh pan to soften the veggies in a bit of saved fat. Stir until they’re nice and tender, then pour in the pork’s cooking liquid and some beef broth. Crank up the heat until it’s boiling, then whisk in the toasted flour till there’s no lumps. The sauce will start to look nice and thick.
Meatball Time:
While that pork is simmering away, get started on your meatballs. Chop up some shallot and garlic real fine, then mix ’em with an egg. Dump that into a bowl with your ground pork, a handful of breadcrumbs, a good scoop of mustard, and plenty of salt and pepper. Form little balls—about a tablespoon each.
Cooking the Meatballs:
Line ’em up on baking sheets and pop them in a hot oven at 200°C for 15 minutes. Flip the meatballs halfway through so they brown even. They should end up golden on the outside but stay moist inside.
Searing the Pork:
Start off with the onions. Sauté them in oil until they’ve got some color, like 5 minutes or so. That’s where the flavor magic begins. Throw in whole garlic, the pork hocks, and all your spices, then pour on enough cold water to cover everything.
Slow Simmer:
Heat it up just to a bubble, then scrape off any foam or junk from the top. Drop the heat and gently cook for three hours. The hocks should always be underwater. You’ll know they’re ready when the meat falls apart without much effort.

I can’t get enough of the juniper berries in here. They don’t scream for attention, but man, you can tell the difference when they’re missing. Even my family notices if I leave them out.

Make-Ahead & Storage Ideas

Stash this stew in the fridge and it'll be good for up to three days. If you want it to last longer, freeze single portions—it’ll be fine for three months. Warm it up gently over medium heat, adding a splash of broth if it’s gotten too thick.

Tender, flavorful pork meatball stew with pork hocks Pin it
Tender, flavorful pork meatball stew with pork hocks | tasteofsavor.com

Easy Ingredient Swaps

No pork hocks on hand? Use boneless pork shoulder cut into chunky pieces. You don’t need to change the cooking time. As for toasted flour, just toast regular all-purpose flour in a dry skillet over medium-low heat until it’s lightly golden.

The Story Behind This Dish

This stew is a true Québec gem. Back in the day, families made the most of every part of the pig. It was hearty, filling food for winter, and each generation put their own spin on it. That’s why every family has their own twist—even if it’s just a little something different.

Favorite Ways to Serve

Dish up the stew with steamed potatoes so they soak up loads of sauce. A crisp salad with a tangy vinaigrette helps balance out the richness. And for real tradition, throw in some pickled beets or sweet-and-sour pickles on the side.

Frequently Asked Questions

→ How should I cook pork shanks?

Simmer the pork shanks in a large pot over medium heat for about three hours. Ensure they're fully submerged in water and skim off impurities regularly. You'll get tender, flavorful meat.

→ Can I prep the meatballs ahead of time?

Sure! Shape and bake the meatballs ahead, then store them in the refrigerator or freezer. Add them to the broth to reheat when serving.

→ What do the spices add to the dish?

Spices such as bay leaves, cloves, juniper berries, and cinnamon create deep, aromatic notes that give the dish its rich, traditional flavor.

→ What if I don’t have roasted flour?

You can make your own by dry-toasting regular flour in a pan on low heat, stirring constantly until it turns light golden.

→ What sides go well with this stew?

This dish pairs beautifully with steamed potatoes, but other great options include mashed vegetables or rustic bread.

Tender pork stew

A slow-cooked pork stew with meatballs, perfect for cozy gatherings.

Prep Time
60 Minutes
Cook Time
220 Minutes
Total Time
280 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Traditional French home-cooking

Yield: 8 Servings

Dietary: Dairy-Free

Ingredients

→ Pork knuckle ingredients

01 4 cloves, whole
02 2 cinnamon sticks
03 4 bay leaves
04 5 ml of juniper berries
05 1 garlic bulb, peeled
06 15 ml olive oil
07 4 onions, peeled and halved
08 3.5 kg pork knuckles, skin-on, halved

→ Meatball ingredients

09 1 garlic clove, peeled
10 1 large shallot, peeled and quartered
11 30 g breadcrumbs
12 15 ml grainy mustard
13 1 large egg
14 1 kg minced pork

→ Sauce ingredients

15 2 garlic cloves, minced
16 1 celery stick, finely sliced
17 105 g lightly toasted flour
18 1 L beef broth
19 30 ml pork fat or olive oil
20 1 L strained pork knuckle cooking broth
21 1 carrot, thinly sliced

Instructions

Step 01

Place a big pot on medium heat and brown the onions in the oil for around 5 minutes. Add the garlic bulb, pork knuckles, spices, a pinch of salt, and some ground pepper. Pour in enough water to cover, bring to a boil, skim the surface, and let it simmer for 3 hours or until the meat's fork-tender. Set the pork knuckles aside, saving 30 ml of the fat, and let them cool down. Remove the bones and excess fat from the meat, then keep it stored.

Step 02

Turn your oven on to 200°C. Line two baking sheets with parchment paper. In a food processor, blend the shallot and garlic until fine. Toss them into a big bowl with the pork, breadcrumbs, mustard, egg, salt, and pepper. Roll small balls, about a tablespoon each, with slightly greased hands, and place them evenly on the trays. Bake for 15 minutes, flipping them halfway through. Set those aside too.

Step 03

Warm up a pot on medium heat, then soften the carrot, celery, and garlic in the pork fat you've set aside. Stir in the pork broth and beef stock, get it boiling, then lower to a simmer for about 5 minutes. Gently sprinkle in the flour, whisking non-stop, and simmer it all for another 5 minutes. Once that's done, strain the sauce, mix in the meatballs and shredded meat, and cook everything together for 10 more minutes. Adjust seasonings as needed, then serve.

Notes

  1. Keep a bit of the cooking broth handy to thin the sauce if needed.
  2. You can buy toasted flour pre-made or easily toast it yourself.
  3. If you're doubling the recipe, use an extra-large pot but don't add more spices.

Tools You'll Need

  • Large pot
  • Food processor
  • Baking sheets
  • Strainer
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten from breadcrumbs and flour.
  • Contains eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 12.5 g
  • Protein: 35 g