French Canadian Ragoût de Pattes de Cochon Recipe (Stewed Pig’s Feet)

The Ragoût de Pattes de Cochon (Stewed Pig’s Feet) is a classic French Canadian meal served with the turkey for Christmas dinner. It is definitely a favourite meal at our house. The meat is so tender that it melts in your mouth! Two other favourite French Canadian meals that I serve over the holidays are the French Canadian Ragoût de Boulettes (Meatball Stew) and the French Canadian Tourtière (Meat Pies) and Pets-de-Soeur .

Ragoût de Pattes de Cochon Recipe (Stewed Pig's Feet)

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.

Ingredients

Ragoût de Pattes de Cochon Recipe (Stewed Pig's Feet)

Instructions

  1. 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.
  2. Add salt, cinnamon, ground cloves and nutmeg, and mix.
  3. 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.
  4. 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.
  5. When the meat is nicely grilled, add the lukewarm water and roasted onions.
  6. Cover and let cook at low for about 2 hours.
  7. In a jar (Mason), add 1/2 cup of water and the browned flour. Close lid and shake until it’s mixed.
  8. 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.

French Canadian Ragoût de Pattes de Cochon Recipe (Stewed Pig’s Feet)

pork hocks
Pig feet

1. 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.

pork hocks
Pork cut into pieces

2. 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.

pork hocks cooked
Pork feet mixture cooking

3. 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.

roasted onions
Browned onions in a frying pan

4. Cover and let cook at low for about 2 hours.

French Canadian "Ragoût de Pattes de Cochon” (Stewed Pig's Feet)
Stewed Pig’s Feet cooking

5. In a jar (Mason), add 1/2 cup of water and the browned flour. Close lid and shake until it’s mixed. 

6. Pour in the stew, stir regularly until the gravy has thicken. If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water.

I hope you enjoyed the French Canadian Ragoût de Pattes de Cochon Recipe (Stewed Pig’s Feet). If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes.

Do you have a favourite recipe that you serve at Christmas?

French Canadian “Ragoût de Pattes de Cochon” (Stewed Pig’s Feet) Recipe
Course: Recipes
Cuisine: Canadian
Keyword: French Canadian Ragout de Pattes de Cochon
Author: Lyne
Ingredients
  • 2 lbs of pork hocks pig’s feet- about 10-12
  • 1 tsp of Kosher salt
  • 1/4 tsp of pepper
  • 1/2 tsp of cinnamon
  • 1/4 tsp of ground cloves
  • 1/4 tps of nutmeg
  • 2 tbs of vegetable oil
  • 2 1/4 cups of lukewarm water
  • 1 cup of grilled onions 1 cup of minced onions with 1 tbs of vegetable oil
  • 8 tbs of browned flour a sand colour- if you leave it longer to cook, it will give you a darker gravy
  • 1 cup of lukewarm water
Instructions
  1. 1. 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.
  2. 2. Add salt, cinnamon, ground cloves and nutmeg, and mix.
  3. 3. 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.
  4. 4. 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.
  5. 5. When the meat is nicely grilled, add the lukewarm water and roasted onions.
  6. 6. Cover and let cook at low for about 2 hours.
  7. 7. In a jar (Mason), add 1/2 cup of water and the browned flour. Close lid and shake until it’s mixed.
  8. 8. 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.

Lynehttps://ottawamommyclub.ca/
Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

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Comments

  1. Je fais toujours un ragoût de pattes et boulettes le 24 décembre. Aujourd’hui j’ai pas trouvé de pattes de cochon au Métro. Toi tu as trouvé ou?

  2. Knowing that this is pigs feet would prevent me even trying this! My daughter would probably love it – she eats things like 100 yr old eggs (that’s their name!). They are black in colour and it’s a fertilised egg. I saw her eat one and nearly puked on seeing the little beak.

  3. I have often seen pigs feet in Farm Boy and wondered “what on earth do you do with those?” Now I know! I really enjoy reading these recipes you have posted recently. Thanks!

  4. I love pigs feet, especially pickled pigs feet!! I’m going to have to make this dish up again sometime, it was great growing up in a meat butcher family, I love my meat!!

  5. Am trying to make ragout for my first time. I can’t seem to find a store in Ottawa that carries browned flour — and I’ve heard that browning flour yourself in a pan can really stink.

    Any suggestions where to buy browned flour in Ottawa?

    Can’t wait to try making this, I love ragout.

    • I just purchased mine at Sobeys. It’s called Toasted flour by Blouin. The package is yellow and red. They have a dark or light one, I chose the light one.

  6. Stewed ig’s feet sounds totally deliouc.I sometimes cook them like this with cabbage and onions.I am going to lov tryinng this recipe with all the spices in it.Thank you.

  7. I googled this item because I want to make it myself and landed here. My Franco Ontarian sister in law makes this for us at Christmas almost every year, completely from scratch along with her grandmothers tortierre. it’s absolutely wonderful, and one of my personal Christmas highlights. Yes , my wife seems envious at times.

  8. I have to say that the whole idea turns my stomach but I know people loved back in the day but I just can’t do it.

  9. My grandmother made this every new years day, along with cabage rolls when I was a kid. can’t say I liked it. but loved her tortiere. There somewhere the family recipe for this and my extended family has carried on the tradition.

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