Ragoût de Pattes de Cochon
Pork hocks simmered soft with cinnamon and cloves in browned-flour gravy, often with meatballs added.
- Prep
- 30 min
- Cook
- 210 min
- Total
- 240 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 520 kcal
Equipment
- •Large stockpot
- •Dry frying pan
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 34 g
- carbs
- 18 g
- protein
- 34 g
- calories
- 520
Instructions
- 1
Brown the hocks all over in the stockpot, then add the onions, spices, salt, pepper and enough water to cover.
- 2
Simmer covered for 2 to 2 and a half hours until the meat pulls from the bone.
- 3
Lift out the hocks, cool slightly, pull the meat off and discard bone, skin and gristle. Skim the broth.
- 4
Toast the flour dry until deep brown, slake it with cold water and whisk into the simmering broth.
- 5
Roll the ground pork into small balls, drop them in with the potatoes and pulled meat and simmer 40 minutes.
- 6
Check the seasoning and serve very hot.
Chef's tips
Chill the broth overnight and lift off the fat cap for a cleaner, lighter stew.
Ingredient substitutions
- pork hocks → pork shoulder on the bone, though the gelatine will be lighter
Storage
Keeps 3 days in the fridge and improves overnight; freezes for 2 months.
Common mistakes to avoid
- •Failing to skim, giving a greasy gravy
- •Adding potatoes too early so they collapse
Serving suggestions
Cooked Ragoût de Pattes de Cochon?
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