Ragout
In a large saucepan, combine
6 pork hocks
2 onions, finely chopped
2 bay leaves
1 tbsp allspice
4 tsp salt
1 tsp pepper
Add enough cold water to completely cover meat. Bring to boil, cover, reduce heat and simmer for 2 hours or until meat is tender.
Meanwhile, make 1-inch meatballs from a mixture of
1 pound ground pork
1/3 cup cracker crumbs
1/4 cup finely chopped onion
1 egg
1/2 tsp salt
1/2 tsp thyme
1/4 tsp pepper
Bone and skin cooked pork hocks and remove bay leaves. Skim off fat. Mix together and stir in
1/2 cup all-purpose flour
1/2 cup cold water
Few drops gravy colouring
Cook, stirring constantly, until thickened. Add meatballs and
5 potatoes, peeled and halved
(I prefer adding bow tie pasta)
Continue cooking until potatoes and meat are tender, about 30 minutes longer. *Traditionally in French Canada, this is thickened with 1 cup browned flour made by cooking in heavy pan until golden brown. Makes 8 to 10 servings.