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Patte De Cochon (French Canadian Pork Hock Stew)

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“This is a tradional French Canadian dish. Every "Quebeqois" knows what this is. It is basicly a poor mans dish. Farmers found use for every part of the animals they farmed. This recipe uses the pork hocks. This was served at least once a week at my grandparents house.”
READY IN:
35mins
SERVES:
6
YIELD:
6 bowls
UNITS:
Metric

Ingredients Nutrition

Directions

  1. (For Broth).
  2. Cover pork hocks with water, add chopped onion, garlic powder, allspice, salt and pepper. Simmer for about 2 hours. Add water as needed.
  3. Remove hocks, cool and take meat off bones. Strain the broth and reserve.
  4. (For Meat Balls).
  5. Mix ground meat, egg, allspice, onion salt, onion chips, garlic powder, nutmeg and allspice together and form into small meatballs. Roll the meatballs in flour to coat. Place on a cookie sheet and bake at 350 degrees for 20 minutes.
  6. Brown the dry flour in frying pan until light golden brown. Mix flour well with 1 ½ cup water and add to broth. Once meatballs are out of the oven, place in a casserole dish and cover with broth. Simmer in 275 degree oven for 3 hours. Add meat from pork hocks and let simmer for another hour.

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