- Stew:
- 1 tablespoon coarse sea salt, or to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon garlic salt
- 2 pork shanks
- 2 tablespoons olive oil
- water to cover
- 1 large onion, cut into chunks
- 1 stalk celery, coarsely chopped
- Meatballs:
- 1 1/2 pounds ground pork
- 1 small onion, finely chopped
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon mustard powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup toasted flour
- 2 tablespoons olive oil
- 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.
- Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover the 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.
- Transfer pork shanks to a cutting board; shred pork.
- Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
- 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.
- Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
- Stir browned meatballs into the 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.