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Ragout (Pork Hocks)

2 to 3 pounds pork hocks cut in pieces
1 teaspoon coarse salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg
2 tablespoons fat
4 to 6 cups lukewarm water
1-cup onions sliced thin
4 to 6 tablespoons browned flour
1/2 cup water

Roll the hocks in a mixture of the salt, pepper, cinnamon, cloves and nutmeg.
Melt the fat in a heavy saucepan.
Brown the hocks until dark brown in color (there lies the secret for successful ragout).
When the meat is well browned, add the onions and stir around until light brown.
Add the tepid water. Cover and simmer until the meat is tender, about 2 hours.
Shake together in a glass jar the browned flour and 1/2 cup water.
Poor into the broth and cook while stirring, until of a good thick consistency.
Enjoy with boiled potatoes and beer.