- 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.