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    Home / Dinner / Ragoût de Pattes de Cochon

    Ragoût de Pattes de Cochon

    Ragout de Pattes de Cochon recipe: pig’s feet simmered for hours in a dark, glossy gravy until meltingly tender – the old-fashioned heart of a Quebec feast.

    ⏱ 15 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet
    Ragoût de pattes de cochon, slow-simmered pig's feet in a rich browned gravy over mashed potatoes

    In the habitant kitchens of New France, nothing was wasted, and the pig’s feet — too often discarded elsewhere — were turned into a feast. Simmered for hours in a deeply browned gravy thickened with toasted flour, they became the most anticipated dish on the Christmas Eve table, often joined by meatballs to stretch the pot further.

    What makes it great is that transformation: hours of gentle simmering melt the collagen into a rich, silky gravy while the meat turns impossibly tender, falling from the bone. It’s a dish of deep flavor and deep patience, best served over mashed potatoes with something cold to cut the richness.

    Quebec recipes →

    Step by stepInstructions

    1. Toast the flour in a dry skillet over medium heat, stirring often, until it turns light brown and smells nutty; set it aside.
    2. Rinse the pig's feet well and pat them dry, then brown them in the butter in a large Dutch oven over medium-high heat.
    3. Add the onion and garlic and cook until soft, then whisk in the toasted flour and cook, stirring, for 2 minutes.
    4. Gradually whisk in the beef broth, scraping up the browned bits, and add the allspice, cinnamon, cloves, bay leaf, salt, and pepper.
    5. Bring to a simmer, cover, and cook over low heat for 3 to 4 hours, until the meat is fall-apart tender and the gravy is rich and glossy.
    6. Skim off excess fat, taste and adjust the seasoning, and serve hot over mashed potatoes.

    💡 Chef tips & storage

    Toast the flour until it smells nutty before making the roux — that's what gives the gravy its signature dark color. Simmer low and long, at least 3 hours, until the meat is fall-apart tender. Skim excess fat before serving and reheat leftovers gently.

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    Recipe details

    Prep15 min
    Cook30 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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