Recipe By : Petit Poucet Restaurant
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
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Ragout De Patties:
4 Pork hocks -- halved
1 lg Onion
1 Bay leaf
1/2 ts Dried savory
1/2 ts Dried thyme
1/4 ts Ground cloves
Water -- cold
2 tb Butter
2 tb Brown flour (see note)
Boulettes:
2 lb Lean ground pork
1 lg Onion -- finely chopped
1 cl Garlic -- minced
1/2 ts Ground cinnamon
1/2 ts Ground cloves
Salt & fresh ground pepper
2 sl Bread -- crumbled
1 Egg -- beaten
1/4 c Oatmeal flour (up to 1/2 c)
How to make Brown Flour:
Spread all-purpose flour in a large, heavy frying pan and heat over
medium heat, stirring, until flour turns a medium brown. May be
refrigerated for several months.
How to make Oatmeal Flour:
Oatmeal flour may be made by pulverizing roled oats in a food
processor. All-purpose flour may be substituted.
Ragout de Pattes:
Place pork hocks in a large heavy pot with onion, bay leaf, savory,
thyme, and cloves. Cover with cold water, bring to a boil, skim off
any scum from surface, then reduce heat and simmer very slowly for
2 to 2-1/2 hours or until pork hocks are tender. Remove meat from
bouillon and set aside. Strain bouillon and skim off fat. (You may
chill bouillon and then remove all solid fat before continuing
recipe.) Using the same large pot, melt butter and blend in browned
flour. Cook on medium heat, stirring, until mixture bubbles all
over, then add strained bouillon. Heat, stirring, until mixture
thickens. Season to taste with salt & pepper. Add pork hocks and
cooked meatballs and simmer gently for about 30 minutes. Season to
taste with salt & pepper.
Boulettes:
Combine pork with onion, garlic, cinnamon, cloves, salt, pepper,
crumbled bread, and the beaten egg, blending well. Blend in just
enough flour to make mixture firm. Shape into meatballs, about 1 to
1-1/4" in diameter. Grease a large, heavy frying pan and brown
meatballs well on all sides, continuing to cook on low heat for
about 15 minutes.
