Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)
Description
This rich-tasting recipe for ragout combines shredded pork shank meat and spiced pork meatballs in an aromatic, French-inspired dish that's worth the effort.
Ingredients
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1 tablespoon coarse sea salt, or to taste
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon ground black pepper
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1/8 teaspoon ground nutmeg
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1/8 teaspoon garlic salt
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2 pork shanks
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2 tablespoons olive oil
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water to cover
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1 large onion, cut into chunks
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1 stalk celery, coarsely chopped
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1 1/2 pounds ground pork
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1 small onion, finely chopped
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2 tablespoons chopped fresh parsley
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon ground ginger
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1/4 teaspoon mustard powder
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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2/3 cup toasted flour
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2 tablespoons olive oil
Directions
1
Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
2
Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.
3
Transfer pork shanks to a cutting board; shred pork.
4
Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
5
Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
6
Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
7
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
8
Stir browned meatballs into shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.