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STOCK:
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The day before serving the ragout, season pork hocks with salt, pepper, cinnamon, cloves and nutmeg.
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3
Caramelized onions in a deep saucepan in 2 Tbsp butter (Recipe #356677). Remove from saucepan.
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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).
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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.
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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.
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7
Remove/skim the congealed fat.
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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).
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Remove meat from bone and set aside.
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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.
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Season with salt, pepper and allspice to taste.
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Add cooked pork meatballs and pork meat and heat thoroughly.
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MEAT BALLS:
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Mix all ingredients and pat mixture into a 1 inch thick rectangle, then cut into 1 inch squares.
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Shape each square into a 1 inch meatball.
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Bake in 400F oven for 10 minutes.
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Add to Ragout de pattes to complete cooking.
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18
Ragout is sometimes served with boiled or mashed potatoes.
