Ragoût de Pattes de Cochon: Quebec Pork Hock Stew

Name: Ragoût de Pattes de Cochon: Quebec Pork Hock Stew
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 4 pork hocks (about 1 kg total); 2 tablespoons vegetable oil; 1 large onion (chopped); 3 cloves garlic (minced); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 4 cups water; 1/2 cup all-purpose flour (roasted); 2 cups pork stock (from cooking hocks)

210 min 6 servings Medium

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Ragoût de Pattes de Cochon: Quebec Pork Hock Stew

Savour the comforting flavours of Quebec with this traditional braised pork hock stew in a rich browned-flour gravy.

Prep

30 min

Cook

180 min

Total

210 min

Servings

Difficulty

Medium

Ragoût de Pattes de Cochon is a classic Quebecois dish that holds a special place on the table during the festive réveillon. This traditional pork hock stew is renowned for its rich, hearty flavour, a result of slowly braising the hocks until the meat is tender and falling off the bone. The magic of this dish lies in its simple yet sophisticated technique of creating a browned-flour gravy. This method adds a deep, nutty flavour that perfectly complements the succulent pork. Served alongside tourtière or on its own, this stew is a testament to the comforting culinary heritage of Quebec.

Ingredients

Servings

For the pork hocks

For the browned-flour gravy

Instructions

Prepare the pork hocks

Rinse the pork hocks under cold water and pat dry with paper towels. Season with salt and pepper.

Pro tip: Ensure the hocks are thoroughly dried to achieve better browning.

Brown the hocks

In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the pork hocks on all sides, about 8 minutes per side. Remove and set aside.

Pro tip: Use tongs to rotate the hocks for even browning.

Sauté the aromatics

In the same pot, add onion and garlic. Sauté until the onion is soft and translucent, about 5 minutes.

Pro tip: Scrape up any brown bits from the bottom of the pot for added flavour.

Simmer the hocks

Return the hocks to the pot. Add water, thyme, and bring to a boil. Reduce heat to low, cover, and simmer for 2.5 hours or until the meat is tender and falling off the bone.

Pro tip: Check occasionally to ensure the hocks remain submerged, adding water if necessary.

Degrease the broth

Remove the hocks from the pot and let them cool slightly. Skim excess fat from the surface of the broth and strain the liquid into a bowl, reserving for the gravy.

Pro tip: Use a fat separator for the best results.

Make the browned-flour gravy

In a dry skillet over medium heat, roast the flour, stirring constantly, until it turns a deep golden brown. Gradually whisk the roasted flour into 2 cups of reserved pork stock, simmering until thickened.

Pro tip: Add the flour slowly to prevent lumps.

Combine and serve

Return the hocks to the pot, pour the gravy over, and heat through. Serve hot.

Pro tip: Ensure the gravy coats the hocks well before serving.

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Tips & Tricks

<ul><li>Use a cast iron pot for even heat distribution during the simmer.</li><li>Roast the flour until it reaches a deep golden colour for the best flavour.</li><li>Skim fat from the broth for a smoother sauce.</li></ul>

Serving Suggestions

Ragoût de Pattes de Cochon is best served hot with crusty bread or mashed potatoes to soak up the delicious gravy. Pair it with a robust red wine to enhance the rich flavours. This stew can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove for the best texture. Freezing is also an option, although the texture of the gravy may change slightly.