Pork Hock Ragout Recipe at Susan Guthrie blog

Pork Hock Ragout Recipe. This ragout is made with pig’s feet (pork hocks) and ground pork, it takes a bit of time to make, but it’s really easy and the amazing taste is worth the time. 2 lbs ground pork, lean. Learn how to make this french canadian recipe, ragoût de pattes de cochon et boulettes (pork hock and meatball stew). Add salt, pepper, bay leaves, and allspice, then cover with cold water and bring to a boil over medium heat. This is a hearty recipe that offers tender, long simmered pork hock and seasoned meatballs. Boil till all the meat is easily. 6 large pork hocks, cut in half. In a large pot, boil hocks and all all spices. Roll the pork hocks in a mixture of the salt, pepper, cinnamon, cloves and nutmeg. Brown the hocks until dark brown in colour (there lies the secret for a successful ragoût). Then a browned flour gravy, topped over boiled potatoes to finish off this stew. Add roughly chopped vegetables and pork hock to a large pot. 1⁄2 cup flour, browned in the oven. This recipe is made in 2. 1 tablespoon vegetable oil for frying meatballs.

In a large pot, boil hocks and all all spices. 6 large pork hocks, cut in half. 1 tablespoon vegetable oil for frying meatballs. 2 lbs ground pork, lean. Add roughly chopped vegetables and pork hock to a large pot. Brown the hocks until dark brown in colour (there lies the secret for a successful ragoût). Learn how to make this french canadian recipe, ragoût de pattes de cochon et boulettes (pork hock and meatball stew). Add salt, pepper, bay leaves, and allspice, then cover with cold water and bring to a boil over medium heat. This is a hearty recipe that offers tender, long simmered pork hock and seasoned meatballs. Melt the fat in a heavy saucepan.

Pork Ragout with Offal recipe Eat Smarter USA

Pork Hock Ragout Recipe Then a browned flour gravy, topped over boiled potatoes to finish off this stew. 6 large pork hocks, cut in half. This recipe is made in 2. This is a hearty recipe that offers tender, long simmered pork hock and seasoned meatballs. Add roughly chopped vegetables and pork hock to a large pot. Then a browned flour gravy, topped over boiled potatoes to finish off this stew. 1⁄2 cup flour, browned in the oven. 1 tablespoon vegetable oil for frying meatballs. 2 lbs ground pork, lean. Add salt, pepper, bay leaves, and allspice, then cover with cold water and bring to a boil over medium heat. This ragout is made with pig’s feet (pork hocks) and ground pork, it takes a bit of time to make, but it’s really easy and the amazing taste is worth the time. Learn how to make this french canadian recipe, ragoût de pattes de cochon et boulettes (pork hock and meatball stew). In a large pot, boil hocks and all all spices. Boil till all the meat is easily. Roll the pork hocks in a mixture of the salt, pepper, cinnamon, cloves and nutmeg. Brown the hocks until dark brown in colour (there lies the secret for a successful ragoût).