RAGOûT DE PATTES DE COCHON (PORK STEW WITH MEATBALLS)

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

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.

Provided by Dreamer in Ontario

Categories Stew

Time 6h45m

Yield 10 serving(s)

Number Of Ingredients 23

Ingredients

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
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

Steps:

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.