Ragoût De Pattes De Cochon (Pork Stew With Meatballs)
photo by Dreamer in Ontario
- Ready In:
- 6hrs 45mins
- Ingredients:
- 23
- Serves:
-
10
ingredients
-
RAGOUT
- 3 lbs pork hocks
- 1 teaspoon coarse salt
- 1⁄4 teaspoon pepper, freshly ground
- 1⁄2 teaspoon cinnamon, ground
- 1⁄4 teaspoon clove, ground
- 1⁄8 teaspoon nutmeg
- 2 tablespoons butter, to caramelize onions
- 2 tablespoons fat, ie shortening, lard, to brown hocks
- 4 -6 cups water
- 1 chicken bouillon cube
- 1 cup onion, sliced and caramelized
- 4 -6 tablespoons flour, roasted
- 1⁄2 cup water
- salt, to taste
- pepper, to taste
- allspice, to taste
-
MEATBALLS
- 2 lbs ground beef
- 1 lb ground pork
- 1 teaspoon salt
- 1⁄4 teaspoon pepper, freshly ground
- 1⁄2 teaspoon cinnamon, ground
- 1⁄4 teaspoon clove, ground
- 1⁄8 teaspoon nutmeg
directions
-
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.
-
MEAT BALLS:
- 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.
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