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

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

Lyne
The Ragoût de Pattes de Cochon (Stewed Pig's Feet) is a classic French Canadian meal to be served with the turkey for Christmas dinner.
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Prep Time 1 hr
Cook Time 2 hrs 30 mins
Total Time 3 hrs 30 mins
Course Recipes
Cuisine Canadian
Servings 4 people

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
 

  • 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.
Keyword French Canadian Ragout de Pattes de Cochon, meatball stew
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