Pig's feet stew (The Encyclopedia of Canadian Cuisine, Jehane Benoit)

My pig's feet and meatballs stew

 

                Canadian cuisine is unique in the world. Alone, in fact, she knew how to harmoniously marry French cuisine with all its refinements, American cuisine whose apparent simplicity hides an extraordinary richness and complexity, and finally traditional Quebec cuisine.

• 2 to 3 lbs pork trotters, cut into chunks
• 1 tsp. coarse salt
• ¼ tsp. pepper
• ½ tsp. cinnamon
• ¼ tsp. ground cloves
• Pinch of nutmeg
• 2 tbsp fat
• 4 to 6 cups of water
• 1 cup onions, roasted
• 4 tbsp. flour, toasted
• ½ cup of water

1. Roll the leg pieces in the mixture made of salt, pepper, cinnamon, cloves and nutmeg.
2. Melt the fat in a cast iron cauldron; brown the pork feet until they are a nice dark brown (this is the secret of the success of a good stew).
3. When the meat is well grilled, add the water and the roasted onions; cover and simmer until meat is tender, about 2 hours.
4. Stir in a glass jar the flour with ½ cup of water; pour into the stew broth and cook, stirring, until a nice thick consistency is obtained.

1963 edition

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