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Ragoût De Pattes De Cochon (Pork Stew With Meatballs)

Ragoût De Pattes De Cochon (Pork Stew With Meatballs) Recipe

This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 - Caramelized Onions. NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time.
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Prep Time 30 mins
Cook Time 6 hrs 15 mins
Course Main Course
Cuisine Haitian
Calories 378.2 kcal

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

Instructions
 

  • 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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Nutrition

Serving: 269gCalories: 378.2kcalCarbohydrates: 4.3gProtein: 25.1gFat: 28.2gSaturated Fat: 11.7gCholesterol: 103.3mgSodium: 644.1mgFiber: 0.5gSugar: 0.8g
Keyword Canadian, Kid-Friendly, Meat, One-Dish Meal, Oven, Pork, Refrigerator, Roast, Stew, Stove Top
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