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Instructions:
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Pork Hocks:
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Place in large roasting pan and cover with water. Add 1 chopped onion, 1Tsp salt, 1/2 Tsp pepper and bay leaf. Bake, uncovered in a 300 * oven for about 3 hours until thoroughly cooked. Remove meat from broth. Pour broth in container and set aside. Discard bones, rind and gristle from hocks, place meat in container and set aside.
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Browning flour:.
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Sprinkle flour on cookie sheet. Brown in a 375* oven, stirring frequently to prevent burning. Let it cool and sift to remove lumps. Whisk flour and water to make a paste. Set aside.
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Meatballs:
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Mix ground pork, ground veal, 2 finely chopped onions, salt and pepper in a large bowl. Shape mixture into small balls. Heat oil in skillet. Cook meatballs till done. Set aside.
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Sauce:
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Whisk together reserved broth and brown flour paste. Simmer 30 minutes until flour mixture is cooked and sauce has thickened. Adjust seasoning if necessary.
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Add meatballs and the reserved meat from hocks. Cool, pour in containers and freeze for later use. Voila you have my recipe for ragout!
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Tips:.
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The pork hocks can be cooked on the stovetop. I find the oven method easier.
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The sauce is not highly seasoned. Cinnamon and cloves can be added. Tasting after each addition is recommended to get the desired flavour.
