Pork Hock Stew (The Eight Phases of Pork Hock)

Name: Pork Hock Stew
Ingredients: 1.75 lbs pork hock; 0.5 lbs lean bacon; 0.5 lbs pork jowl; 2 medium onions, peeled and chopped; 4 scallions, thinly sliced; 3 oz butter or margarine; 1 tablespoon ground sausage; 2 sprigs of rosemary; 3 tablespoons all-purpose flour; 3 large eggs; 1 cup confectioner's sugar

1
1.75 lbs pork hock
2
0.5 lbs lean bacon
3
0.5 lbs pork jowl
4
2 medium onions, peeled and chopped
5
4 scallions, thinly sliced
6
3 oz butter or margarine
7
1 tablespoon ground sausage
8
2 sprigs of rosemary
9
3 tablespoons all-purpose flour
10
3 large eggs
11
1 cup confectioner's sugar

Ingredients

1
1.75 lbs pork hock
2
0.5 lbs lean bacon
3
0.5 lbs pork jowl
4
2 medium onions, peeled and chopped
5
4 scallions, thinly sliced
6
3 oz butter or margarine
7
1 tablespoon ground sausage
8
2 sprigs of rosemary
9
3 tablespoons all-purpose flour
10
3 large eggs
11
1 cup confectioner's sugar

Directions

1
Cut the pork hock, bacon, and pork jowl into small pieces
2
Grind everything through a meat grinder and then sift it
3
Season with salt and pepper
4
Add the chopped onions and scallions that have been cooked in butter or margarine
5
Then add the rosemary, flour, and whole eggs
6
Fill a terra cotta pot with the mixture, placing slices of bacon at the bottom and sides
7
Press the mixture tightly and top it with more slices of bacon
8
Cook in a moderate oven for one and a half hours.