Ragot De Pattes De Cochon Pork Stew with Meatballs
Dive into the rich and rustic flavors of Ragot De Pattes De Cochon, a traditional French-Canadian pork stew that combines tender pig's feet with hearty meatballs, carrots, and potatoes for a comforting one-pot meal. Braised for hours with aromatic bay leaves, thyme, and a hint of cloves, the pig's feet create a luscious, collagen-rich broth that elevates this dish to soul-warming perfection. The savory homemade pork meatballs, browned to golden perfection, add layers of flavor and texture, while a sprinkle of fresh parsley provides the perfect finishing touch. Ideal for cozy gatherings or a meal that transports you to the heart of Quebecois cuisine, this stew is best served piping hot with crusty bread to soak up every drop of its velvety, herb-infused broth. Perfect for lovers of classic slow-cooked recipes, this dish is a celebration of tradition and taste.
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Recipe Information
Ingredients
- 4 Pig's feet (pattes de cochon), split lengthwise
- 500 grams Ground pork
- 1 large Onion, finely chopped
- 2 Cloves garlic, minced
- 60 grams Breadcrumbs
- 60 milliliters Milk
- 1 large Egg
- 60 grams All-purpose flour
- 2 tablespoons Vegetable oil
- 2 liters Water
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 pinch Ground cloves
- 2 large Carrots, peeled and sliced into rounds
- 4 medium Potatoes, peeled and cubed
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley, for garnish
Instructions
Thoroughly rinse the pig's feet under cold water. Place them in a large pot, cover with 2 liters of water, and bring to a boil. Skim off any foam that rises to the surface.
Add the bay leaves, dried thyme, ground cloves, 1 teaspoon of salt, and black pepper to the pot. Reduce the heat to low, cover, and simmer for 2 hours until the pig's feet are tender.
Meanwhile, prepare the meatballs. In a mixing bowl, combine the ground pork, finely chopped onion, minced garlic, breadcrumbs, milk, egg, and a pinch of salt and pepper. Mix until well combined.
Form the pork mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
In a large skillet, heat the vegetable oil over medium heat. Roll the meatballs in the flour to lightly coat them, then brown them in the skillet until golden on all sides. Transfer the browned meatballs to a plate and set aside.
After 2 hours of simmering, add the sliced carrots and cubed potatoes to the pot with the pig's feet. Stir to combine and cook for an additional 30 minutes.
Gently add the browned meatballs to the stew. Cover and simmer for another 30 minutes until the vegetables are tender and the meatballs are fully cooked.
Taste and adjust seasoning with additional salt and pepper as needed.
Ladle the ragot de pattes de cochon into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 539 mg | 23% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
