Pattes de cochon are up there with tourtière when it comes to French Canadian cooking. Although not very esthetically pleasing (one of those things you like to walk on by at the meat counter), ham hocks make a yummy winter meal.
|The meatier the hocks, the better! These are absolutely perfect.|
|They are then placed in the dutch oven and boiled on the stove top for app. 45 minutes.|
|The skin is removed.|
|Carrots, cabbage, potatoes and turnip are sliced and diced.|
|Get those coals nice and hot!|
|And simmer for oh... five hours! Hearth cooking is after all slō cookin'!|
|Et voilà! A perfect "stick to those ribs" winter meal!|