Pattes de cochon : A ham hock or hough is the joint between the tibia/fibula and the metatarsals of the foot, where the foot was attached to the hog's leg. It is the portion of the leg - also known as pork knuckle - that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone and the associated skin, fat, tendons, and muscle.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.
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| The meatier the hocks, the better! These are absolutely perfect. |
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| They are then placed in the dutch oven and boiled on the stove top for app. 45 minutes. |
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| The skin is removed. |
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| Carrots, cabbage, potatoes and turnip are sliced and diced. |
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| Get those coals nice and hot! |
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| And simmer for oh... five hours! Hearth cooking is after all slō cookin'! |
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| Et voilà! A perfect "stick to those ribs" winter meal! |
I went looking for pigs knuckles and tails yesterday at St. Lawrence Market and there were none there - I was surprised!
ReplyDeleteMy sister-in-law Therese made a delicious pattes-de-cochon stew last Christmas. She turned them into meatballs, so they were a bit prettier to look at.
p.s. I see you are changing things up here in your blogspot, I like the clock!