Recipe: Pork Feet and Meatball Stew

First
wash the pork feet and pork roast in cold water
Place them in a large pot with the salt, pepper, bay leaves, 8 onion pieces and 2 liters or 8 cups of water
simmer on very low heat for 2 to 3 hours until the meat detaches easily from the bones, if you see the liquid decreasing too much add water during cooking as you need 1 liter of broth or 4 cups to remain
reserve the meat for better as you must debone it while hot keep the onions discard the bay leaves and let cool for 1 hour then refrigerate for 2 hours strain the broth
degrease it let cool and reserve in the fridge
while everything is in the fridge it is then time to prepare the meatballs
In a large bowl place the ground pork, ground beef, onions in mirepoix,
the ground clove, ground cinnamon, ground ginger, mustard powder, salt, pepper, oatmeal and the 12.5 cl or 1/2 cup of water
we mix with our clean hands to thoroughly blend all ingredients and form a homogeneous mixture
then we form small meatballs the size of a ball about 1 cm
In our large pot we then pour our entire pork broth even if there is more than 1 liter as you need to reach 2 liters of liquid or 8 cups and to do this we add water with powdered chicken broth (45ml or 3 tbsp) or good homemade chicken broth that we bring to a rolling boil
and we place the meatballs one at a time without ever stirring
once all the meatballs are in the broth we lower the temperature to medium heat for 30 minutes
we reserve let cool then place the meatballs on the meat that we have deboned
we slowly add toasted flour sprinkling it gently on the broth and stir with a whisk then let simmer 5 minutes as it will thicken our sauce and we