Pork Hocks and Meatball Ragout

READY IN: 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 6
    large pork hocks, cut in half
  • 3
    medium onions, chopped
  • 12
    cups water
  • 1 12
    teaspoons salt
  • 1
    teaspoon pepper
  • 12
    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
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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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