One of the recipes all the women in my family seemed to be able to make when I was growing up was my great-grand-ma's Pig feet stew with meatballs recipe. Over the past 10 years I've become a pro at making it. This time I even cooked it differently so it could all cook after coming home from work on Monday.
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Meatballs, meat broth and roux ready to join the pork hocks after removing bones and fat |
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While the pork hocks were cooking, I made the meatballs, and browned some flour. After which I put everything in the garage on top of the freezer over night. Monday I warmed up the meat, and removed all the bones, the fat, and anything that didn't look like meat. I re-added the broth, warmed it, then added the browned flour, stirred it well, and then the meatballs. I let it cook for hours. I was sure I turned it off at midnight, but my friend staying with me turned it off at 3 because apparently I'd left burner on. Yay distraction. I took pictures at midnight, but apparently forgot to turn it off.
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Pig Feet stew with meatballs |
Recipe posted
here.
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