Ragoût de pattes de cochon is a Québec stew of pork feet slowly braised with aromatics and served in a brown gravy thickened with toasted flour. Recipes vary, and some include pork meatballs or other additions. This version focuses on the tender pork and gravy, with onion, celery, carrot, clove and cinnamon in the broth. Serve with boiled or mashed potatoes.
Ragoût de pattes de cochon is a Québec stew of pork feet slowly braised with aromatics and served in a brown gravy thickened with toasted flour. Recipes vary, and some include pork meatballs or other additions. This version focuses on the tender pork and gravy, with onion, celery, carrot, clove and cinnamon in the broth. Serve with boiled or mashed potatoes.
Step 1Blanch the pork feet in boiling water for 3 minutes. Drain and discard the water. Rinse the pot to remove scum.
Step 2Return the pork to the pot with the onion, celery, carrot, cloves, cinnamon, 8 g salt and pepper. Add cold water to cover by about 5 cm. Bring to a boil, then partly cover and simmer gently for about 3 hours, until the meat separates easily from the bones and is fully cooked.
Step 3Transfer the pork to a tray and cool until safe to handle. Strain the broth, discard the cooked aromatics and skim excess fat. Remove and discard the bones; keep the meat in bite-size pieces. Measure 1.5 L strained broth for the stew.
Step 4Whisk the toasted flour with 360 ml cold water until smooth. Bring the measured broth to a simmer and gradually whisk in the slurry until the gravy is smooth and thickened, about 8–10 minutes.
Step 5Return the pork to the gravy. Stir in the Dijon mustard if using, adjust the seasoning with the remaining salt, and heat gently until the meat is steaming hot and reaches at least 71°C.
Step 6Rest for 15 minutes, then serve hot with boiled or mashed potatoes. Refrigerate leftovers within 2 hours and reheat to 74°C.
Gravy: Whisk the toasted flour with cold water before adding it to hot broth. Add it gradually while whisking to prevent lumps. The broth can be reduced to 1.5 L before thickening if needed.
Storage: Refrigerate leftovers within 2 hours in a covered shallow container at or below 4°C. Use within 2–3 days and reheat to 74°C.
Rounded generic estimate. Bone-in pork feet have a variable edible yield and fat content; trimming, broth reduction and optional mustard also affect values. This is not an exact Canadian Nutrient File match, laboratory analysis or product-label declaration.
Contains wheat in the toasted flour; Dijon mustard is optional and may contain mustard allergen. Check packaged ingredient labels. Keep raw pork separate from ready-to-eat foods, wash hands and surfaces after handling, and verify the pork is fully cooked and reaches at least 71°C.
