RAGOUT DE PATTES DE COCHON (PORK SHANK AND MEATBALL STEW)
Rich stew from a French recipe.
Provided by Paloma
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h27m
Yield 4
Number Of Ingredients 22
Steps:
- Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
- Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover the shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.
- Transfer pork shanks to a cutting board; shred pork.
- Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
- Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
- Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
- Stir browned meatballs into the shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.
Nutrition Facts : Calories 632.2 calories, Carbohydrate 16.4 g, Cholesterol 148.4 mg, Fat 40.8 g, Fiber 3.6 g, Protein 48.8 g, SaturatedFat 11.6 g, Sodium 2193 mg, Sugar 2.9 g
PATTE DE COCHON (FRENCH CANADIAN PORK HOCK STEW)
This is a tradional French Canadian dish. Every "Quebeqois" knows what this is. It is basicly a poor mans dish. Farmers found use for every part of the animals they farmed. This recipe uses the pork hocks. This was served at least once a week at my grandparents house.
Provided by queenbeatrice
Categories Stew
Time 35m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 13
Steps:
- (For Broth).
- Cover pork hocks with water, add chopped onion, garlic powder, allspice, salt and pepper. Simmer for about 2 hours. Add water as needed.
- Remove hocks, cool and take meat off bones. Strain the broth and reserve.
- (For Meat Balls).
- Mix ground meat, egg, allspice, onion salt, onion chips, garlic powder, nutmeg and allspice together and form into small meatballs. Roll the meatballs in flour to coat. Place on a cookie sheet and bake at 350 degrees for 20 minutes.
- Brown the dry flour in frying pan until light golden brown. Mix flour well with 1 ½ cup water and add to broth. Once meatballs are out of the oven, place in a casserole dish and cover with broth. Simmer in 275 degree oven for 3 hours. Add meat from pork hocks and let simmer for another hour.
PATE DU PORC
Provided by Food Network
Yield 12 servings
Number Of Ingredients 20
Steps:
- In a bowl combine marinade ingredients.
- Combine chopped pork with chicken livers and sliced veal, and mix together with marinade. Cover and refrigerate for 2 days. Saute shallots in butter. Add brandy and reduce by half.
- Remove parsley sprigs and add marinade and marinated meats to a food processor along with the shallot mixture. Puree. Add diced fat, thyme and lightly beaten egg and pulse to mix. Line terrine with strips of fatback. Add pate mixture and cover it with the fat flaps. Put bay leaf pattern on top of fat and cover with aluminum foil, close the terrine lid and seal with flour and water paste. Preheat oven to 175 degrees. Place terrine in Bain-Marie. Fill with hot water (2/3 up the sides of roasting pan). Bake for 2 to 3 hours, or until instant read thermometer registers 165 degrees.
- Remove terrine from Bain-Marie, remove lid and weight down the pate, and bring to room temperature. Chill in refrigerator overnight, still weighted. Serve at room temperature.
PORK RILLETTES
A French dish of potted meat with garlic, juniper and brandy. Slow-cook pork until tender then set into individual ramekins for a sensational starter
Provided by Barney Desmazery
Categories Starter
Time 4h
Number Of Ingredients 11
Steps:
- Reserve 1 bay leaf, then tip everything except the duck fat and serving suggestions into a bowl and season generously. If you have time, cover and leave the meat to marinate overnight in the fridge - however, this isn't essential.
- Heat oven to 140C/120C fan/gas 1. Tip the meat and all the juices into a flameproof casserole dish with a lid. Pour over 250ml water, or enough to just cover the meat, and place the pan on a low heat. As soon as it starts to bubble, pop on the lid and put in the oven for 2½-3 hrs, removing it once to give it a good stir.
- The meat should now be very tender. Leave it to cool slightly in the pan, then drain over a bowl to catch the fat and juices. Shred the pork by hand or put in a food processor and pulse a few times to shred, but don't overwork it into a paste. Taste, add extra seasoning if needed, then press meat into 2 small or 1 large serving dish, or pack into individual ramekins. Pour the juices and fat back over the meat, and put in the fridge for at least 2 hrs for the fat to harden. (To keep the rillettes for a week or so, cover with a layer of duck fat, and lay a bay leaf and a couple of juniper berries on top for decoration.)
- Serve with sourdough toast, cornichons and a few bitter leaves (such as curly endive, rocket and radicchio), in a sharp mustardy dressing.
Nutrition Facts : Calories 387 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 24 grams protein, Sodium 0.5 milligram of sodium
RUSTIC FRENCH PORK AND CHICKEN PâTé
O.K., this is a little bit of a project, but not too taxing for an adventurous home cook. How about making your own pâté for the holidays? Ask the butcher to grind three-fourths of the meat medium, and one-fourth very coarse. Otherwise, if you are using a home meat grinder, you will need to hand chop about one-fourth of the meat, so that the mixture is dotted with little cubes of meat and fat. This will ensure a juicy texture and a rough mosaic pattern in each slice.
Provided by David Tanis
Categories dips and spreads, appetizer
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make sure the meat is quite cold, then cut it in 1-inch strips. Grind .75 of the pork shoulder and chicken, plus half the pancetta, to a medium grind. (Or have your butcher do the grinding for you.)
- Grind the remaining pork, chicken and pancetta to a coarse grind, or cut by hand with a sharp knife into small cubes about 1/8 inch.
- Combine all the meat in a large bowl. Add the salt, garlic, sage and thyme. Pour the wine and Cognac over it, then knead seasonings into the mixture with a wooden spoon, your hands or the paddle attachment of a stand mixer.
- In a spice mill or mortar, grind the peppercorns, coriander seeds, fennel seeds and cloves to a fine powder. Add to the mixture, along with nutmeg, cinnamon and cayenne. Mix again.
- Heat the oven to 375 degrees. Pat the seasoned pate; mixture into a 2.5-quart loaf pan. Press the bay leaf on the surface, then cover the pan tightly with foil. (Refrigerate overnight if desired; bring to room temperature before baking.) Place in a deep-sided roasting pan and add hot water to reach half way up the dish. Bake on the middle shelf for about an hour, or until the internal temperature of the pate is 160 degrees.
- Carefully remove from the oven and cool in the loaf pan, then wrap well and refrigerate for at least 24 hours before serving. Keeps a week or more.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 301 milligrams, Sugar 0 grams, TransFat 0 grams
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