Ragoût De Pattes De Cochon (Pork Stew With Meatballs)

READY IN: 6hrs 45mins




  • STOCK:
  • The day before serving the ragout, season pork hocks with salt, pepper, cinnamon, cloves and nutmeg.
  • Caramelized onions in a deep saucepan in 2 Tbsp butter (Recipe #356677). Remove from saucepan.
  • In 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).
  • Add 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.
  • At 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.
  • Remove/skim the congealed fat.
  • Roast 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).
  • Remove meat from bone and set aside.
  • Thicken 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.
  • Season with salt, pepper and allspice to taste.
  • Add cooked pork meatballs and pork meat and heat thoroughly.
  • Mix all ingredients and pat mixture into a 1 inch thick rectangle, then cut into 1 inch squares.
  • Shape each square into a 1 inch meatball.
  • Bake in 400F oven for 10 minutes.
  • Add to Ragoût de pattes to complete cooking.
  • Ragout is sometimes served with boiled or mashed potatoes.