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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. STOCK: | 2. The day before serving the ragout, season pork hocks with salt, pepper, cinnamon, cloves and nutmeg. | 3. Caramelized onions in a deep saucepan in 2 Tbsp butter (Recipe #356677). Remove from saucepan. | 4. 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). | 5. Add water, chicken bouillon cube, and onions to pork hocks. Bring to a boil, and then simmer for at least two hours, until meat falls from bones. | 6. 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. | 7. Remove/skim the congealed fat. | 8. 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). | 9. Remove meat from bone and set aside. | 10. 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. | 11. Season with salt, pepper and allspice to taste. | 12. Add cooked pork meatballs and pork meat and heat thoroughly. | 13. MEAT BALLS: | 14. Mix all ingredients and pat mixture into a 1 inch thick rectangle, then cut into 1 inch squares. | 15. Shape each square into a 1 inch meatball. | 16. Bake in 400F oven for 10 minutes. | 17. Add to Ragoût de pattes to complete cooking. | 18. Ragout is sometimes served with boiled or mashed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork hock	3	lb		3201.1273	0.0	357.74	197.3092
salt	1	teaspoon	coarse	-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
cinnamon	1/2	teaspoon	ground	-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
butter	2	tablespoons		171.0	7.857	5.343	14.4
	2	tablespoons	fat	-	-	-	-
water	4 -6	cups		0.0	0.0	0.0	0.0
chicken bouillon cube	1			-	-	-	-
onion	1	cup	sliced caramelized	64.0	14.944	1.76	0.16
flour	4 -6	tablespoons	roasted	0.0	0.0	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
salt				-	-	-	-
pepper				1.4432	0.3677	0.0597	0.0187
allspice				-	-	-	-
beef	2	lbs	ground	1796.2279	0.0	176.1755	115.4848
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
cinnamon	1/2	teaspoon	ground	-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.