Ragout de Patte de Couchon ( Pork Stew with Meatballs)

Step 1: The day before serving the ragout, season pork hocks with salt,pepper, cinnamon, cloves and nutmeg.

Step 2: Caramelized onions in a deep saucepan in 2 Tbsp butter; remove from saucepan and set aside.

Step 3: In same saucepan, melt 2 tbsp fat and , then brown hocks until dark brown in colour on all sides (this is the secret to a great ragout).

Step 4: Add water, chicken bouillon cube, and onions to pork hocks; bring to a boil and simmer for at least two hours, until meat falls from bones.

Step 5: At this point it's a good idea to remove pork hocks from saucepan and refrigerate the hocks and ragout overnight in fridge so that you can remove/skim the congealed fat.

Step 6: Roast flour in 350F oven until caramel brown. This takes about 1 hour. (should be dark brown but not burnt so keep an eye on it). Alternatively you may brown the flour in a hot dry pan (No oil!),stirring continuously until it's a rich, deep, brown colour. (You must be careful not to burn the flour by controlling the temperature of your pan and stirring constantly until done).

Step 7: Remove meat from bone and set aside.

Step 8: Thicken ragout by using a jar or blender to mix the roasted flour with the 1/2 cup water and pour into the ragout, stirring until well mixed and broth has thickened to a nice consistency.

Step 9: Season with salt, pepper and allspice to taste.

Step 10: Add cooked pork meatballs and pork meat and heat thoroughly.

Step 11: To Make Meatballs:

Step 12: Mix all ingredients and pat mixture into a 1 inch thick rectangle,then cut into 1 inch squares; shape each square into a ball.

Step 13: Bake in 400F oven for 10 minutes.

Step 14: Add to Ragoût de pattes to complete cooking.

Step 15: Ragout is sometimes served with boiled or mashed potatoes.