. . . and No . . . I have never tried this . . . Let me know if you do . . .
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.
PREP TIME 1 hr
COOK TIME 2 hrs 30 min
SERVINGS 6 people
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
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.