Best Patte De Cochon French Canadian Pork Hock Stew Recipes

FRENCH CANADIAN "RAGOûT DE PATTES DE COCHON" (STEWED PIG'S FEET) RECIPE

Steps:

• Take the pork's feet and cut the skin from top to bottom with a kitchen scissor. Remove the meat from the feet with a knife and put in a medium bowl.
• Add salt, cinnamon, ground cloves and nutmeg, and mix.
• In a large saucepan over medium heat add oil. When oil is hot, add pork feet mixture, and cook until they meat is a dark brown colour.
• In a skillet at medium heat, add 1 tbs of vegetable oil. When oil is hot, add 1 cup of onions and cook until they are grilled- slightly brown.
• When the meat is nicely grilled, add the lukewarm water and roasted onions.
• Cover and let cook at low for about 2 hours.
• In a jar (Mason), add 1 cup of water and the browned flour. Close lid and shake until it's mixed.
• Pour in the stew, stir regularly until the gravy has thicken (15 -30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.

RAGOUT DE PATTES DE COCHON (PORK SHANK AND MEATBALL STEW)

Steps:

• Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
• Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover the shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.
• Transfer pork shanks to a cutting board; shred pork.
• Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
• Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
• Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
• Stir browned meatballs into the shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.

FRENCH CANADIAN MEATBALL STEW

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
• Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
• Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
• Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
• Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

RAGOûT DE PATTES DE COCHON (PORK STEW WITH MEATBALLS)

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.