Québec Pork Meatball and Pig's Feet Stew

Name: Québec Pork Meatball and Pig's Feet Stew
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: Quebecois
Ingredients: 500 g ground pork; 1 onion (finely chopped); 1 egg (beaten); 1/2 cup breadcrumbs; 1 tsp salt; 1/2 tsp pepper; 1/4 tsp ground allspice; 2 pig's feet (cleaned and halved); 8 cups water; 2 onions (chopped); 3 bay leaves; 1/2 tsp ground cloves; 1 tsp salt (to taste); 1/2 tsp pepper (to taste); 1/4 cup all-purpose flour

150 min 8 servings Medium

All Recipes

Québec Pork Meatball and Pig's Feet Stew

Traditional Québécois stew with pork meatballs and pig's feet, simmered to perfection with savoury spices.

Prep

30 min

Cook

120 min

Total

150 min

Servings

Difficulty

Medium

Ragoût de boulettes et de pattes de cochon is a classic dish from Québec, often served during festive occasions and family gatherings. This hearty stew combines savoury pork meatballs and tender pig's feet in a rich, flavourful broth. The origins of this dish are deeply rooted in Québécois culinary traditions, showcasing the resourcefulness and creativity of using different cuts of pork. The slow cooking process allows the flavours to meld beautifully, resulting in a comforting meal that warms the heart and soul.

Ingredients

Servings

For the Meatballs

For the Stew

Instructions

Prepare the Meatballs

In a mixing bowl, combine ground pork, chopped onion, egg, breadcrumbs, salt, pepper, and allspice. Mix until just combined. Form into 2.5 cm (1-inch) meatballs.

Pro tip: To prevent sticking, wet your hands with water before shaping the meatballs.

Brown the Meatballs

In a large skillet, heat a small amount of oil over medium heat. Brown the meatballs in batches, turning to brown all sides. Remove and set aside.

Pro tip: Do not overcrowd the skillet to ensure even browning.

Prepare the Stew Base

In a large pot, add the pig's feet and cover with 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam.

Pro tip: This step extracts the gelatin from the pig's feet, which will thicken the stew naturally.

Add Vegetables and Spices

Add chopped onions, bay leaves, ground cloves, salt, and pepper to the pot. Continue to simmer for another 30 minutes.

Pro tip: Adjust salt and spices according to your taste preference.

Thicken the Stew

Whisk the flour with a small amount of water to create a smooth paste. Gradually add to the pot, stirring continuously to avoid lumps.

Pro tip: Ensure the flour paste is fully incorporated to prevent clumping.

Combine and Simmer

Return the meatballs to the pot. Simmer the stew for an additional 30 minutes, until the meatballs are cooked through and the stew has thickened.

Pro tip: The internal temperature of the meatballs should reach 160°F (71°C) for safe consumption.

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Tips & Tricks

<ul><li>For tender meatballs, do not overmix the meat.</li><li>Use fresh pig's feet for the best flavour and texture.</li><li>Skim off any foam during simmering for a clearer broth.</li><li>Adjust seasoning after simmering to suit your taste.</li></ul>

Serving Suggestions

Serve this ragoût with a side of fluffy mashed potatoes or crusty bread to soak up the delicious sauce. A side of pickled beets or a green salad pairs well to balance the richness of the stew. This dish can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to a month. Reheat gently on the stovetop, adding a splash of water if necessary to adjust the consistency.