Recipe Details
Ingredients
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1tablespooncoarse sea salt, or to taste
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½teaspoonground cinnamon
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¼teaspoonground cloves
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¼teaspoonground black pepper
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⅛teaspoonground nutmeg
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⅛teaspoongarlic salt
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2pork shanks
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2tablespoonsolive oil
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water to cover
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1largeonion, cut into chunks
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1stalkcelery, coarsely chopped
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1 ½poundsground pork
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1smallonion, finely chopped
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2tablespoonschopped fresh parsley
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¼teaspoonground cinnamon
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¼teaspoonground cloves
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¼teaspoonground ginger
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¼teaspoonmustard powder
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¼teaspoonsalt
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¼teaspoonground black pepper
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⅔cuptoasted flour
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2tablespoonsolive oil
Cooking Directions
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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.
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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.
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Transfer pork shanks to a cutting board; shred pork.
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Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
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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.
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Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
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Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
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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.
Editor’s Note:
Nutrition data for this recipe includes the full amount of celery and onion. The actual amount of celery and onion consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories632 | |
% Daily Value * | |
Total Fat 41g |
52% |
Saturated Fat 12g |
58% |
Cholesterol 148mg |
49% |
Sodium 2193mg |
95% |
Total Carbohydrate 16g |
6% |
Dietary Fiber 4g |
13% |
Total Sugars 3g |
|
Protein 49g |
98% |
Vitamin C 8mg |
9% |
Calcium 82mg |
6% |
Iron 3mg |
18% |
Potassium 685mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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