1/1 Photo of Ragoût De Pattes De Cochon (Pork Stew With Meatballs)
6 hrs 45 mins
6 hrs 15 mins
Dreamer in Ontario's Note:
This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Caramelized Onions - Caramelized Onions. NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time.
My Private Note
Units: US | Metric
- 1360.77 g pork hocks
- 4.92 ml coarse salt
- 1.23 ml pepper, freshly ground
- 2.46 ml cinnamon, ground
- 1.23 ml clove, ground
- 0.59 ml nutmeg
- 29.58 ml butter, to caramelize onions
- 29.58 ml fat, ie shortening, lard, to brown hocks
- 946.36-1419.54 ml water
- 1 chicken bouillon cube
- 236.59 ml onion, sliced and caramelized
- 59.16-88.74 ml flour, roasted
- 118.29 ml water
- salt, to taste
- pepper, to taste
- allspice, to taste
- 2The day before serving the ragout, season pork hocks with salt, pepper, cinnamon, cloves and nutmeg.
- 3Caramelized onions in a deep saucepan in 2 Tbsp butter (Caramelized Onions). Remove from saucepan.
- 4In same saucepan, melt 2 tbsp fat and , then brown hocks until dark brown in colour on all sides (this is the secret to a great ragout).
- 5Add water, chicken bouillon cube, and onions to pork hocks. Bring to a boil, and then simmer for at least two hours, until meat falls from bones.
- 6At this point it's a good idea to remove pork hocks from saucepan and refrigerate the hocks and ragout overnight in fridge so that you can.
- 7Remove/skim the congealed fat.
- 8Roast flour in 350F oven until caramel brown. This takes about 1 hour. (should be dark brown but not burnt so keep an eye on it). Alternatively you may brown the flour in a hot dry pan (No oil!), stirring continuously until it's a rich, deep, brown colour. (You must be careful not to burn the flour by controlling the temperature of your pan and stirring constantly until done).
- 9Remove meat from bone and set aside.
- 10Thicken ragout by using a jar or blender to mix the roasted flour with the 1/2 cup water and pour into the ragout, stirring until well mixed and broth has thickened to a nice consistency.
- 11Season with salt, pepper and allspice to taste.
- 12Add cooked pork meatballs and pork meat and heat thoroughly.
- 13MEAT BALLS:.
- 14Mix all ingredients and pat mixture into a 1 inch thick rectangle, then cut into 1 inch squares.
- 15Shape each square into a 1 inch meatball.
- 16Bake in 400F oven for 10 minutes.
- 17Add to Ragoût de pattes to complete cooking.
- 18Ragout is sometimes served with boiled or mashed potatoes.
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Nutritional Facts for Ragoût De Pattes De Cochon (Pork Stew With Meatballs)
Serving Size: 1 (269 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 378.2
- Calories from Fat 254
- Total Fat 28.2 g
- Saturated Fat 11.6 g
- Cholesterol 103.3 mg
- Sodium 644.0 mg
- Total Carbohydrate 4.3 g
- Dietary Fiber 0.4 g
- Sugars 0.7 g
- Protein 25.1 g
The following items or measurements are not included: