Pork Hocks and Meatball Ragout
photo by Sageca
- Ready In:
- 5mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 6 large pork hocks, cut in half
- 3 medium onions, chopped
- 12 cups water
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper
- 2 bay leaves
- 1⁄2 cup flour, browned in the oven
- 1 cup water
- 2 lbs ground pork, lean
- 2 lbs ground veal
- 1 tablespoon vegetable oil for frying meatballs
directions
-
Instructions:
-
Pork Hocks:
- Place in large roasting pan and cover with water. Add 1 chopped onion, 1Tsp salt, ½ Tsp pepper and bay leaf. Bake, uncovered in a 300 * oven for about 3 hours until thoroughly cooked. Remove meat from broth. Pour broth in container and set aside. Discard bones, rind and gristle from hocks, place meat in container and set aside.
- Browning flour:.
- Sprinkle flour on cookie sheet. Brown in a 375* oven, stirring frequently to prevent burning. Let it cool and sift to remove lumps. Whisk flour and water to make a paste. Set aside.
-
Meatballs:
- Mix ground pork, ground veal, 2 finely chopped onions, salt and pepper in a large bowl. Shape mixture into small balls. Heat oil in skillet. Cook meatballs till done. Set aside.
-
Sauce:
- Whisk together reserved broth and brown flour paste. Simmer 30 minutes until flour mixture is cooked and sauce has thickened. Adjust seasoning if necessary.
- Add meatballs and the reserved meat from hocks. Cool, pour in containers and freeze for later use. Voilà you have my recipe for ragoût!
- Tips:.
- The pork hocks can be cooked on the stovetop. I find the oven method easier.
- The sauce is not highly seasoned. Cinnamon and cloves can be added. Tasting after each addition is recommended to get the desired flavour.
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Reviews
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Lol.. The memories. I am french Canadian, my grandmother came from France. Every year we make this hearty ragout. The only different things I do is add is add 3- 5 chopped cloves of garlic, use ground beef instead of veal and add two pinches of alspice.. If you have never tried it- You are really missing out on something special..and if you are trying it.. make some rolls or buns to soak up that wonderful gravy.
RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!