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Ragout de pate de Cochon

By

Meatball stew

Rate this recipe 2.7/5 (7 Votes)
Ragout de pate de Cochon 0 Picture

Ingredients

  • 4 or more pork hock
  • 1lbs of ground beef
  • 1 lb of ground pork
  • 1 onion
  • 2-3 cloves of garlic cut in half
  • 1/2 tsp cloves
  • Salt and pepper
  • 2-3 tsp of flour
  • 1 pork roast

Details

Servings 10
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Put pork hocks onion, garlic,cloves and salt and pepper in large pot and cover with water and bring to a boil. Reduce heat and simmer for 4-5 hours
Cook pork roast in 350 oven and cook for 2 hrs

Step 2

Make meatballs with 1/4 tsp nutmeg, 1/4 tsp cinnamon and 1/4 tsp cloves, 2 eggs and 1/2 cup of bread crumbs, ground beef and ground pork.

Step 3

Discard pork hocks but keep meat off the hocks, return meat and cut pork roast in small pieces add to the water also add the meatballs and simmer for 1hr. Brown the floor and mix with water and stir into stew until it thickens.

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Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

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Ragout de pate de Cochon Vegetable Ragout