Internationally Known Pork Stew
French Canadian Ragout Recipe
The French Canadian Ragout Recipe began when the French immigrants arrived in North America.
They brought with them enough pigs to eventually establish successful pig husbandry operations. No wonder they developed the best recipes for pork.
Today, Quebec still has the largest pork exporting in Canada.
During the lean years and the Great Depression, all parts of a slaughtered pig needed to be used - even the hocks - and so - a pork hock stew was developed that became known as the French Canadian Ragout.
French-Canadian Ragout Recipe
• 6 pork hocks
• 1/2 tsp (2.5 ml) salt
• 1/2 tsp (2.5 ml) pepper
• 1/4 tsp (1.25 ml) cloves or 1/4 tsp allspice
• 1 cup (250 ml) flour
• 4 potatoes - cubed
• 2 carrots - sliced (optional)
1. In a large stew pot or Dutch oven, cover the hocks and spices with water and bring to a boil.
2. Continue to boil until the meat easily falls from the bones. (about 1 - 1 1/2 hours)
3. Remove the hocks, with a large slotted spoon. Allow them to cool enough to handle. Remove the meat from the bones and discard the bones and any unwanted matter.
4. Set this aside. Strain the broth and set it aside also.
5. In a frying pan, brown the flour till it starts to smell good and turns a light beige colour. Add a bit of water to the browned flour stirring constantly until you get a thick and smooth consistency.
6. Return everything to your stew pot and cook till the potatoes/carrots are done.
7. Taste test - adding more spices or water for your taste.
Yield: Serves: 4
You can add other root vegetables to this stew to make it even heartier, such as: turnip, parsnip, or even cabbage.
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