Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)

Ingredients

• 1 tablespoon coarse sea salt , or to taste
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground black pepper
• 0.13 teaspoons ground nutmeg
• 0.13 teaspoons garlic salt
• 2 porks shanks
• 2 tablespoons olive oil
• water to cover
• 1 large onion , cut into chunks
• 1 stalk celery , coarsely chopped

Instructions

1. 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. 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. 3

   Transfer pork shanks to a cutting board; shred pork.

4. 4

   Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.

5. 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. 6

   Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.

7. 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. 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.