8 pork hocks

2 medium onions, cut into chunks

3 cloves garlic

4 cloves

1 tablespoon (15 ml) mixed peppercorns (green, black, white)

Salt

1/4 teaspoon (1 ml) ground cloves

1/4 teaspoon (1 ml) ground cinnamon

3/4 cup (180 ml) flour

1 lb (454g) medium ground pork

• 1 1/2 cups (375 ml) water or
• 1 1/2 cups (375 ml) chicken broth

In a large pot, place the pork hocks, onions, garlic, cloves and pepper. Season with salt. Cover with water and bring to a boil. Skim, cover and simmer over low heat for about 2 hours and 15 minutes or until the meat falls of the bones. If necessary, add water during cooking to ensure that the meat is well covered.

Remove the pork hocks from the pot. Allow to cool, debone and set aside. Strain the broth through a sieve and pour 1.5 litres (6 cups) back into the pot.

Add the ground cloves and cinnamon. Keep warm.

In a cast iron skillet, toast the flour over medium low heat, stirring, until it reaches a caramel color.

Don’t over toast the flour; its taste would be too strong in the stew. Pass the flour through a sieve to remove lumps. Set aside.

Shape the ground pork into 2.5-cm (1-inch) in diameter balls and place in the reserved steaming hot broth. Simmer over low heat for about 20 minutes.

Add the water or chicken broth into the skillet with the flour.

Blend well and whisk into the stew. Cook, stirring until the sauce begins to boil. Add the deboned meat and simmer over low heat for 10 minutes. Adjust the seasoning.

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