A Taste of Canada ~ Ragout de Pattes de Cochon

 . . . 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

INGREDIENTS

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

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.