Pattes de Cochon (French Canadian Pork Hock Stew)

30m
Prep Time
4h
Cook Time
4h 30m
Ready In


"This traditional French Canadian dish was considered a poor man’s dish. This was served at least once a week at my grandparents’ house and we all loved it. There are no set amounts for the spices as it is up to every individuals taste. It's one of those "bit of this bit of that" recipes."

Original is 5 servings

Nutritional

  • Serving Size: 1 (218.4 g)
  • Calories 327.2
  • Total Fat - 11.7 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 135.3 mg
  • Sodium - 351.6 mg
  • Total Carbohydrate - 22.2 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.8 g
  • Protein - 32.7 g
  • Calcium - 40.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

For Broth:

Step 2

Cover pork hocks with water, add chopped onion, garlic powder, allspice, salt and pepper.

Step 3

Simmer for about 2 hours, adding water as needed.

Step 4

Remove hocks, cool and take meat off bones.

Step 5

Strain the broth and reserve.

Step 6

For Meat Balls:

Step 7

Mix ground meat, egg, allspice, onion salt, onion chips, garlic powder, nutmeg and allspice together and form into small meatballs.

Step 8

Roll the meatballs in flour to coat.

Step 9

Place on a cookie sheet and bake at 350 degrees for 20 minutes.

Step 10

Remaining steps:

Step 11

Brown the dry flour in frying pan until light golden brown.

Step 12

Mix flour well with 1 1/2 cup water and add to broth.

Step 13

Once meatballs are out of the oven, place in a casserole dish and cover with broth.

Step 14

Simmer in 275 degree oven for 3 hours.

Step 15

Add meat from pork hocks and let simmer for another hour.

Tips


No special items needed.

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