Tender pork stew (Print Version)
# 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:
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.
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.
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:
01 -
Keep a bit of the cooking broth handy to thin the sauce if needed.
02 -
You can buy toasted flour pre-made or easily toast it yourself.
03 -
If you're doubling the recipe, use an extra-large pot but don't add more spices.