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Spicy Cabbage Hot Pot With Pork

DIRECTIONS

Place the pork chops or bones in a large pot. Cover with cold water; heat to boiling. Remove from the heat and place the pot with chops or bones under cold running water until the water in the pot runs clear. Wipe out the pot; reserve the chops or bones.
Sauté the salt pork in the pot over medium-low heat until lightly browned. Add the onion; cook 2 minutes. Add the shallots and garlic; cook 3 minutes. Stir in the cabbage, tossing to coat it well. Add the chicken broth and water. Heat to boiling; reduce the heat. Cook, covered, over medium-low heat for 1-1/2 hours. 3. Add the pork chops or bones to the soup. Continue to cook, covered, another 45 minutes. Add the vinegar, allspice, mace, thyme, salt, and pepper. Remove from the heat and let stand at least 4 hours, or refrigerate overnight.
Before serving, combine all the ingredients for the pork meatballs (ground pork,fresh bread crumbs,egg(lightly beaten),milk,Shallot (minced),salt,pepper, nutmeg)through the nutmeg. Mix thoroughly and form into small meatballs. Melt the butter in a large heavy skillet over medium heat and sauté the meatballs, about a third at a time, until golden brown.
Bring the soup to boiling; remove the chops or bones. Shred the meat from the chops and add it to the soup along with the meatballs. Cook, covered, 25 minutes before serving.