Meatball and Pigs’ Feet Stew

Ingredients

• Pork Hocks

  • 4 onions, peeled and halved
  • 1 tbsp (15 ml) olive oil
  • 1 garlic bulb, peeled
  • 7 1/2 lb (3.5 kg) pork hocks, with rind, halved (about 4 hocks)
  • 1 tsp juniper berries
  • 4 cloves
  • 4 bay leaves
  • 2 cinnamon sticks

• Meatballs

  • 1 shallot, peeled and quartered
  • 1 garlic clove, peeled
  • 1 egg
  • 2.2 lb (1 kg) ground pork
  • 1/4 cup (30 g) breadcrumbs
  • 1 tbsp (15 ml) whole-grain mustard

• Sauce

  • 1 carrot, thinly sliced
  • 1 celery stalk, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tbsp (30 ml) pork fat or olive oil
  • 4 cups (1 litre) pork hocks cooking liquid
  • 4 cups (1 litre) beef broth
  • 3/4 cup (105 g) light toasted flour (see note)