Entree: Canada – Quebec – Ragoût de pattes de cochon (Slow-braised pig's feet ragout with root vegetables in a savory tomato-broth)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs

Total 3 hrs 25 min

Ingredients

- 4 pig's feet, approx. 3 lb (1.4 kg) total, halved crosswise
- 1 lb (450 g) salt pork or smoked ham hock, cubed
- 1 large onion, about 8 oz (225 g), chopped
- 2 carrots, about 8 oz (225 g), peeled and cut into 1/2-inch (1.25 cm) rounds
- 2 celery stalks, about 4 oz (115 g), sliced
- 4 garlic cloves, minced
- 1.5 lb (680 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry white wine or dry cider
- 4 cups (960 ml) beef or pork stock
- 2 tbsp (30 ml) vegetable oil or butter
- 2 bay leaves
- 1 tsp (5 ml) dried thyme
- 2 tbsp (16 g) all-purpose flour for thickening
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

1. Rinse pig's feet well. In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat. Brown cubed salt pork or ham hock pieces until lightly crisp, about 4–5 minutes.
2. Remove some rendered fat if excessive, then add pig's feet to the pot and brown on all sides, 6–8 minutes total. Work in batches if needed.
3. Add chopped onion, carrots, and celery; sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute until fragrant.
4. Stir in tomato paste and cook 1–2 minutes to deepen its flavor. Pour in 1 cup (240 ml) white wine or cider to deglaze, scraping up browned bits from the bottom.
5. Add 4 cups (960 ml) stock, bay leaves, and thyme. Bring to a simmer, reduce heat to low, cover partially, and simmer gently for 2 to 2 1/2 hours until pig's feet are very tender and gelatinous.
6. Add potatoes and simmer uncovered another 25–30 minutes until potatoes are tender and the sauce has reduced slightly.
7. To thicken the ragoût, whisk 2 tbsp (16 g) flour with a few tablespoons of cold water to make a slurry, then stir into the simmering stew and cook 3–5 minutes until sauce thickens. Adjust seasoning with salt and pepper.
8. Remove bay leaves, transfer to a serving bowl, garnish with chopped parsley, and serve hot over mashed potatoes or with crusty bread.