How I Cooked French-Canadian Pork Stew
3In this video, my runtime is exactly Christmas, I cover my entire chicken in flour dust, and get enthusiastic trying to spell potatoes.
*FRENCH-CANADIAN PORK SHANK & MEATBALLS STEW*
*DAY 1*
*Ingredients*
• (A) 2 pork shanks
• (A) 1 teaspoon coarse salt
• (A) ½ teaspoon ground cinnamon
• (A) ¼ teaspoon ground pepper
• (A) ⅛ teaspoon ground clove
• (A) ⅛ teaspoon nutmeg
• Some cooking fat/butter/oil
• 2 onions, minced
• 4 cups warm water
*Preparation*
1. Mix all (A) together.
2. In a very large pot, heat the cooking fat, and then brown the pork shanks on as many surfaces as feasible.
3. Add the onions, and then the warm water.Cover, and simmer for 2 hours.
4. Once cooked, remove the pork shanks, and set aside. Debone the pork shanks when they are cool enough to handle, and store in an airtight container.
5. Put the pot into the fridge overnight, and de-grease on the following day.
*DAY 2*
*Ingredients*
• 1 cup flour
• 1 ½ cup water
• (Z) 2 lbs ground pork
• (Z) 1 teaspoon salt
• (Z) 1 teaspoon ground cinnamon
• (Z) ⅛ teaspoon ground pepper
• (Z) ⅛ teaspoon ground clove
• (Z) 1 pinch nutmeg
• (Z) 1 small onion, very finely minced
• (Z) ½ cup breadcrumbs soaked in a small amount of milk
• 2-4 tablespoons cooking fat
*Preparation (Serves 8-12)*
1. Toast the flour. In a dry pan on medium heat, continuously stir the flour around until it is evenly browned, about 10-30 minutes. Remove from heat immediately once completed, and pour into a fine-mesh sieve. Shake the sieve to filter the toasted flour into a bowl. Throw away any clumps that remain in the sieve.
2. Mix all (Z) together, and fashion into meatballs. Meanwhile, re-heat the pot.
3. Brown the meatballs in a pan all over, then add to the pot.
4. Cook the pot for 1 hour.
5. Mix the toasted flour and the water into a sealable container, and shake well until the mixture is homogeneous. Add bit by bit into the stew’s, stirring constantly until the stew reaches a desired thickness. You will not need all the flour. If the sauce becomes too thick, add extra water.
6. Once the sauce is thick, add the pork shanks back in, and let reheat for a few minutes.
7. Serve with basic steamed/boiled potatoes. The Russet/Idaho variety is recommended, as they are easily mashable and will absorb the liquid easily.
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