Pattes de Cochon (French Canadian Pork Hock Stew)
Recipe: #2578
November 15, 2011
Categories: Ground Beef, Native American Sunday Dinner, Oven Bake, Non-Dairy, Beef Dinner, Ground Beef Dinner, more
"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."
Ingredients
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.