Patte De Cochon French Canadian Pork Hock Stew Recipes

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



French Canadian

The Ragoût de Pattes de Cochon (Stewed Pig's Feet) is a classic French Canadian meal served as a side dish with a turkey for Christmas dinner.

Provided by Lyne

Categories     Recipes

Time 3h30m

Number Of Ingredients 12

2 lbs pork hocks (pig's feet- about 10-12)
1 tsp Kosher salt
1/4 tsp pepper
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
2 tbsp vegetable oil
2 1/4 cups lukewarm water
1 tbsp vegetable oil
1 cup grilled onions (1 cup of minced onions )
8 tbs browned flour (a sand colour- if you leave it longer to cook, it will give you a darker gravy)
1 cup lukewarm water

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.

Nutrition Facts : Calories 564 kcal, Carbohydrate 10 g, Protein 44 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 165 mg, Sodium 767 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g, ServingSize 1 serving

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



Ragout de Pattes de Cochon (Pork Shank and Meatball Stew) image

Rich stew from a French recipe.

Provided by Paloma

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 3h27m

Yield 4

Number Of Ingredients 22

1 tablespoon coarse sea salt, or to taste
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
⅛ teaspoon garlic salt
2 pork shanks
2 tablespoons olive oil
water to cover
1 large onion, cut into chunks
1 stalk celery, coarsely chopped
1 ½ pounds ground pork
1 small onion, finely chopped
2 tablespoons chopped fresh parsley
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon salt
¼ teaspoon ground black pepper
⅔ cup toasted flour
2 tablespoons olive oil

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.

Nutrition Facts : Calories 632.2 calories, Carbohydrate 16.4 g, Cholesterol 148.4 mg, Fat 40.8 g, Fiber 3.6 g, Protein 48.8 g, SaturatedFat 11.6 g, Sodium 2193 mg, Sugar 2.9 g

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

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.

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