Recipe: Pork Knuckle Stew

In a large pot, cover the pork knuckles and onions with water. Simmer on low heat for at least 3-4 hours (until the meat detaches well from the bone). When cooked, remove the meat from the knuckles (there is very little) and set aside. Skim the broth and set aside the onion pieces.
Shape meatballs with the ground pork and meat recovered from the knuckles, approximately 2-3 cm in diameter. Set aside.
In a skillet, brown the flour.
Ideally use a cast iron skillet, otherwise any will do except those with a non-stick Teflon coating. Reserve the browned flour.
Bring the broth to a boil, add the meatballs and simmer for 5 minutes then remove them.
When the meatballs are removed, gradually add the browned flour with a small sieve while whisking so that the broth thickens and makes a sauce without lumps. When there is no more browned flour left, add sifted white flour until you obtain a smooth sauce.
Salt and pepper to taste, add a hint of ground clove and a little beef concentrate. All according to each person's taste.
When the sauce is to your liking, add back the meatballs, pork meat and reserved onions. Mix everything together and simmer on very low heat for approximately 1-2 hours. Here in the Römertopf.
Serve the stew with boiled potatoes or mashed potatoes.
Generally eaten with fruit chutney and/or pickled beets.