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Pork Hocks and Meatball Ragout

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“This is a french canadian must have recipe for the Holidays. Make ahead, store it containers in the freezer. It has a lot of steps, but that's what makes it so good. Most recipes has spices but this is how my mother made it and this is how we love it.”

Ingredients Nutrition

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


  1. Instructions:
  2. Pork Hocks:
  3. 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.
  4. Browning flour:.
  5. 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.
  6. Meatballs:
  7. 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.
  8. Sauce:
  9. Whisk together reserved broth and brown flour paste. Simmer 30 minutes until flour mixture is cooked and sauce has thickened. Adjust seasoning if necessary.
  10. Add meatballs and the reserved meat from hocks. Cool, pour in containers and freeze for later use. Voilà you have my recipe for ragoût!
  11. Tips:.
  12. The pork hocks can be cooked on the stovetop. I find the oven method easier.
  13. 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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