Pattes de Cochon or Stewed Pig’s Feet is a dish traditionally served on Christmas Eve in Quebec.
“Pig’s feet” sounds alarming, I know, but you can use pork hocks instead, which are which are tender and juicy when slow-cooked over low heat, as they are in this recipe.
Ragoût de Pattes de Cochon
- 2 lbs of pork hocks (if using pig’s feet, about 10-12)
- 1 tsp salt
- 1/4 tsp of pepper
- 1/2 tsp of cinnamon
- 1/4 tsp of ground cloves
- 1/4 tsp of nutmeg
- 2 tbsp. vegetable oil
- 2 1/4 cups of lukewarm water
- 1 cup of sauteed onions
- 8 tbs of flour, browned in the oven at 400 F until sand coloured.
Remove meat from the bones and place in a medium bowl. Add salt, cinnamon, ground cloves and nutmeg. Set aside.
Heat a large saucepan over medium heat. When hot add oil, then add pork and saute until meat is dark brown in colour.
In a skillet over medium heat, add 1 tbs of vegetable oil. When the 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 cook on low heat for about 2 hours.
In a jar with a lid, put 1/2 cup of water and the browned flour. Close the lid and shake until mixed.
Pour in the stew, stir regularly until the gravy has thickened (15 -30 minutes). If you find the gravy is not thick enough, add 4 more tablespoons of brown flour with 1/2 cup of warm water. Repeat.