How to make hearty Pork Hock and Meatball Stew

Learn how to make this French Canadian recipe, Ragoût De Pattes De Cochon Et Boulettes (Pork Hock and Meatball Stew). This is a hearty recipe that offers tender, long simmered pork hock and seasoned meatballs. Then a browned flour gravy, topped over boiled potatoes to finish off this stew. Follow along for my Grandmothers passed down recipe, step by step.

This is a French Canadian recipe that has been pass down through my family. You may find other recipes that include different ingredients and methods of making this meatball and pork stew. This way of making it is pretty simple and not a lot of extra ingredients but still having that delicious flavor and smell everyone will love.

My grandmother was from Canada so my mother grew up with this recipe. My mother then made it for my siblings and I and I loved it. I find that this is pretty similar to biscuits and gravy. My mother would make this every now and then throughout the year but this would be a great meal for the holiday season.

What Does the Name Mean?

“Ragoût” means a seasoned dish that with small cuts of meat and is then stewed with vegetables.

Now “Cochon” means “Pig” and “Pattes” means “Feet”. Then “Boulettes” means “meatballs”. You then have what says “Ragout Pigs feet and meatballs”. I know that doesn’t sound very appetizing with the pig feet. This part of the recipe, pig feet, is technically the ankle of the pig. So the trotters “hooves” have been removed and your left with the meaty bone part which is mostly the ankle.

My family has always pronounced this recipe as “Ragu” since the “out” part of the word is silent anyways. We just spelled it Ragu.

I promise you this is very delicious and such a hearty and filling recipe.

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Why you should use pork hock

Pork hock is such a tender meat to add to meals. It has a good amount of fat and skin which adds so much flavor to your dish if cooked until it falls off the bone.

Its a good way to use all of the animal, which would typically get thrown out unfortunately. Sadly in todays culture these things are considered gross and always go to waste or maybe get repurposed into say, dog food or something similar.

With proper cleaning and if done right, there is no gross things left. Typically the top thin layer of skin is removed and discarded along with the hair. The same thing is done for the rest of the animal if someone is wanting to save the skin of a pig for example. That’s how you start the process to make pork rinds.

​Frequently asked questions

Can I use pork shanks instead of a pork hock?

You can use a pork shank in place of a pork hock you just need to make sure it’s cooked nice and slowly. It’s a tougher cut of meat so if you simmer it on the stove as per the directions in this recipe it should make the pork meat come out nice and tender.

Should I brown hocks and the meatballs?

You could brown them a bit to give them a bit more texture and flavor but it’s not necessary.

Can I bake the meat in the oven?

You may find other recipes say you can cook the meat in the oven. I have not personally tried this method. You don’t want to use baking sheets, it would still be best to simmer it in a pot covered with broth. I would include the meatballs as well, having them simmered in the broth with the pork meat adds so much flavor to them. With both the pork hock and meatballs simmering together it makes for a much richer stock.

Can I use plain flour instead of browned/roasted flour?

You could, but I would not recommend it. Using browned flour gives it so much more flavor. Browning it gives a nuttier flavor with a soft and smooth texture.

Other Add-ins/Alternatives for Pork Hock and Meatball Soup

A bay leaf and onions are something you can add in when you cook the meat. I have not personally used bay leaves in this recipe neither my mother but if you like the flavor you get, then go for it.

Ground Pork is an alternative to ground beef. We have always used ground beef in this recipe but I don’t see why ground pork couldn’t be used as well.

Noodles or white could be an alternative to potatoes. Though I have not tried the other add-ins, I personally like the texture of potatoes in this dish.

Ingredients For Pork Hock and Meatball Stew

• Pork Hocks
• Ground Beef
• Ground Cloves
• Ground Nutmeg
• Salt
• Black Pepper
• Bone Broth or water
• Browned Flour
• Potatoes

Note: Try to find pork hocks that are not smoked. This recipe tastes best with pork hocks that have not been smoked.

How to Make Pork Hock and Meatball Stew

Cook the Meat

First make up your meatballs. Take about a pound of ground beef in a large bowl and add your ground cloves, nutmeg, salt and pepper. Mix together well and form into roughly 1 inch balls.

Then to a large pot, add your pork hock and meatballs. Add your bone broth or cold water make sure to add enough water so that it is covering all the meat.

Set it to simmer on your stove. I had my heat on about 2 out of 10. So in between low and medium low heat.

Let this simmer for a cooking time of a couple hours at least with the lid on. The meat should be easily pulled off the bones.

Cook the Flour and Potatoes

While your meat is finishing cooking, not long before your going to serve, boil your potatoes and drain.

Once the meat is cooked, pull all the meat off the bones and shred it into small pieces and add it back to the pot with the meatballs and discard the bones.

If you lost some liquid while simmering you may need to add more liquid back in.

Add your flour to a pan on the same heat setting and brown your flour. Stir constantly so it doesn’t burn. You want it to be almost a dark brown color.

Slowly add a couple cups of liquid from the stew to the pan of browned flour or mix it together in a medium bowl making sure to mix out any lumps as you go.

Add the flour mixture to the rest of the stew meat and mix in well to make a gravy.

Plate up some of the boiled potatoes and top it with some meatballs and a generous portion of the gravy.

Other Recipes You May Like

The Best Instant Pot Bone Broth

Homemade Corn Chowder Recipe

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