Step 1
Mix sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon black pepper nutmeg and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
Step 2
Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned 2 to 3 minutes per side. Pour in enough water to cover the shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones 2 to 3 hours.
Step 3
Transfer pork shanks to a cutting board; shred pork.
Step 4
Strain cooking liquid discarding bones onion and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
Step 5
Mix ground pork finely chopped onion parsley 1/4 teaspoon cinnamon 1/4 teaspoon cloves ginger mustard powder salt and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
Step 6
Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
Step 7
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned about 1 minute per side.
Step 8
Stir browned meatballs into the shredded pork stew. Simmer stirring in leftover toasted flour until meatballs are no longer pink in the center and stew is thick about 30 minutes.