Entree: Canada – Quebec – Ragoût de Pattes de Cochon (Pig's Feet Stew)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 45 min

Ingredients

- 4 pig's feet, approx. 3 lb (1.4 kg) total, split lengthwise if possible and rinsed
- 1 lb (454 g) ground pork (to make meatballs; yields about 12 meatballs)
- 1/2 cup (60 g) plain dry breadcrumbs
- 1 large egg, 1 each (50 g)
- 2 tbsp (30 ml) whole milk
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper, divided
- 4 oz (115 g) salt pork or thick-cut bacon, diced
- 2 medium yellow onions, about 10 oz (280 g), diced
- 2 large carrots, about 10 oz (280 g), peeled and cut into 1/2-inch (1.25 cm) rounds
- 2 celery stalks, about 3 oz (85 g), sliced
- 3 garlic cloves, minced
- 2 tbsp (30 g) all-purpose flour
- 3 tbsp (45 ml) vegetable oil or rendered bacon fat
- 6 cups (1.4 L) low-sodium chicken or pork stock
- 1 cup (240 ml) water (adjust as needed)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) cider vinegar
- 1 tbsp (15 g) dark molasses or dark brown sugar
- 2 bay leaves
- 6 whole allspice berries
- 3 whole cloves
- 1 tsp (1 g) dried thyme
- 1 lb (450 g) Yukon gold or red potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (150 g) frozen peas (optional), thawed
- 2 tbsp (8 g) chopped fresh parsley
- Additional salt and black pepper to taste

Instructions

Short Description:
A hearty Quebecois stew of simmered pig's feet and pork meatballs in a warmly spiced brown gravy with potatoes and root vegetables, served as a complete main course. Rich, rustic, and flavored with traditional Quebec spices and a touch of molasses.

Regional Notes:
This Quebec variation highlights pig's feet (pattes de cochon) paired with small pork meatballs (boulettes) and a spiced gravy—using whole spices like allspice and cloves and a little molasses for depth—unlike more generic ragouts that omit pig's feet or the characteristic sweet-sour balance. The long gentle simmer to extract gelatin from the feet and the late addition of meatballs and potatoes are typical of the local preparation.

1. Prepare the pig's feet: place pig's feet in a large pot and cover with cold water. Bring to a rapid simmer and blanch 10 minutes to remove impurities. Drain and rinse feet under cold water; discard blanching water.
2. Make meatball mixture: in a bowl combine ground pork, breadcrumbs, egg, milk, 1/2 tsp (2.5 g) salt, 1/4 tsp (0.6 g) black pepper, and a pinch of thyme. Mix gently, form into about 12 small meatballs (approx. 1.5 oz / 45 g each). Refrigerate until needed.
3. Brown aromatics and salt pork: in a large Dutch oven or heavy pot heat 2 tbsp (30 ml) oil over medium heat. Add diced salt pork or bacon and cook until rendered and lightly browned, about 4 minutes. Add onions, carrots, and celery and cook until softened and beginning to color, about 6–8 minutes. Add garlic and cook 30 seconds more.
4. Brown pig's feet: push vegetables to the side and add remaining oil if needed. Add pig's feet pieces and brown lightly on all sides, about 6–8 minutes total. Sprinkle 2 tbsp (30 g) flour over the mixture and stir to coat, cooking 1–2 minutes to remove raw flour taste.
5. Build the stew: stir in tomato paste, Worcestershire, molasses, cider vinegar, bay leaves, allspice berries, cloves, dried thyme, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Pour in stock and 1 cup (240 ml) water, scraping up brown bits. Bring to a gentle simmer, then cover and simmer gently for 1.5 to 2 hours, or until pig's feet are very tender and the liquid has reduced and become glossy.
6. Add potatoes and meatballs: remove lid and add potato cubes to the pot. Gently nestle chilled meatballs into the simmering liquid, cover, and simmer 20–25 minutes more, until potatoes are tender and meatballs are cooked through (internal temp ~160°F / 71°C).
7. Thicken and finish: if gravy needs thickening, mix 1–2 tbsp (8–16 g) flour with 2–3 tbsp (30–45 ml) cold water to make a smooth slurry and whisk into simmering stew; cook 3–5 minutes until slightly thickened. Alternatively, remove a cup of cooking liquid, whisk in 1 tbsp (8 g) cornstarch until smooth, then add back and simmer to thicken. Adjust seasoning with salt, pepper, and a splash more cider vinegar or molasses to balance sweetness and acidity.
8. Add peas and herbs: stir in thawed peas (if using) and chopped parsley, simmer 1–2 minutes to heat through. Remove bay leaves, the whole cloves and whole allspice if desired.
9. Serve: ladle stew into deep plates or bowls, making sure each portion has a pig's foot piece (or some tender meat from it), several meatballs, potatoes and vegetables, and plenty of the spiced gravy. Serve with sturdy bread or buttered boiled barley for a heartier accompaniment if desired.