Name: Traditional Pork Feet Stew with Mashed Potatoes
Prep time: 25 min
Cook time: 240 min
Ingredients: 2.2 lb pork feet (split if possible); 1 tablespoon neutral oil; 1 large onion (finely diced); 2 medium carrots (sliced); 2 cloves garlic (minced); 4 to 5 cups strong chicken stock or poultry broth; 1 bay leaf; 1 small sprig thyme; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 teaspoon Dijon mustard; Salt (to taste); Black pepper (to taste); 2 tablespoons toasted flour; 1/4 cup cold water; 2 lb russet potatoes (peeled); 5 tablespoons butter; 3/4 to 1 cup hot milk; Salt (to taste); Black pepper (to taste)

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There are some recipes that belong to cold weather, family tables, and slow afternoons in the kitchen. Pork feet stew is one of them. It is rich, deeply savory, and gently spiced, with a glossy sauce and tender pieces of pork served over soft mashed potatoes.

This version is based on my YouTube video, with a few adjustments since publication to make the written recipe clearer and more consistent. The spirit stays the same: simple ingredients, patient cooking, and a result that tastes old-school in the best way.

Unlike a quick weekday stew or a tomato-based braise, this dish leans on collagen, stock, onions, carrots, and warm spices for its character. It is the kind of hearty comfort food that makes sense during the holidays, but it also works beautifully any time you want a traditional French Canadian meal with real depth.

Chef Dumas makes it this way because pork feet do not need a complicated ingredient list. What they need is proper browning, a good broth, restrained seasoning, and enough time for the natural gelatin to do its work. That is what gives the sauce its body and what makes the whole dish feel authentic rather than overworked.

What makes this pork feet stew different

This is not a fast braise, and it is not meant to compete with a lighter pork dinner or a weeknight roast. It sits closer to other classic, slow-cooked comfort dishes like a rustic beef ragout for a cozy dinner, braised beef cheeks in red wine, or traditional pot-au-feu, but the texture is its own thing. Pork feet release gelatin as they cook, so the sauce becomes naturally glossy and lightly sticky without needing cream or a heavy roux.

That is why this recipe is best served with a simple potato side. A generous spoonful of homemade mashed potatoes balances the richness and gives the sauce somewhere to go. If you want a fresher contrast on the table, a bowl of traditional Quebec cabbage salad or even a crisp homemade Caesar salad works very well alongside it.

Ingredients

For the pork feet stew

2.2 lb pork feet, split if possible
1 tablespoon neutral oil
1 large onion, finely diced
2 medium carrots, sliced
2 cloves garlic, minced
4 to 5 cups strong chicken stock or poultry broth
1 bay leaf
1 small sprig thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon Dijon mustard
Salt, to taste
Black pepper, to taste

For thickening

2 tablespoons toasted flour
1/4 cup cold water

For the mashed potatoes

2 lb russet potatoes, peeled
5 tablespoons butter
3/4 to 1 cup hot milk
Salt, to taste
Black pepper, to taste

Notes on the ingredients

The broth matters here. Because the ingredient list is short, the liquid carries a lot of the final flavor. A concentrated homemade broth is ideal, whether you use a homemade chicken stock concentrate or a richer neutral brown veal stock. If you use store-bought broth, choose one with real body and keep an eye on the salt.

The cinnamon and cloves should stay in the background. This is a savory stew, not a sweet holiday sauce. Their role is to give that familiar old-fashioned aroma without taking over.

The mustard is a small adjustment from the video version, but it helps. It adds a slight edge that keeps the sauce from tasting flat.

Step-by-step instructions

1. Brown the pork feet

Pat the pork feet dry with paper towels. Heat the oil in a heavy Dutch oven or deep pot over medium-high heat. Add the pork feet and brown them well on several sides.

This step is important. You are not trying to cook them through at this stage, only to build color and flavor. Turn them patiently and let them pick up some golden brown spots before moving on.

2. Add the vegetables

Lower the heat slightly. Add the onion, carrots, and garlic around the pork feet. Season lightly with salt and black pepper. Cook for about 5 to 7 minutes, stirring often, until the onions soften and begin to take on a little color.

The vegetables should not fry hard or burn. A light caramelization is enough.

3. Add the liquid and aromatics

Pour in enough broth to cover the pork feet almost completely, about 4 to 5 cups depending on the shape of your pot. Add the bay leaf, thyme, cinnamon, cloves, and Dijon mustard. Stir gently.

Bring the pot to a light simmer, not a hard boil. Skim off any foam that rises to the surface during the first few minutes.

4. Simmer slowly until tender

Reduce the heat to low, cover partially, and cook for 2 1/2 to 3 1/2 hours. Turn the pork feet once or twice during cooking if needed.

They are ready when the meat is tender and the skin and connective tissue feel soft and yielding. The sauce should already look fuller and glossier from the gelatin released during the simmer.

This is not a dish to rush. If the pork still feels firm after 2 hours, keep going.

5. Make the mashed potatoes

About 30 minutes before the stew is done, place the peeled potatoes in a large pot of cold salted water. Bring to a boil and cook until very tender, about 20 to 25 minutes.

Drain well, then return the potatoes to the warm pot for a minute so excess moisture can evaporate. Mash with the butter, then add the hot milk gradually until you get a smooth, soft texture. Season with salt and black pepper.

If you like classic potato recipes, you can also look at Parisian-style potatoes or Lyonnaise potatoes for other bistro-style side ideas, but mashed potatoes are still the best match for this stew.

6. Thicken the stew

In a small bowl, mix the toasted flour with the cold water until smooth. Remove the thyme sprig and bay leaf from the stew. Bring the pot back to a gentle simmer and whisk in the flour mixture little by little.

Let it cook for 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly. It should coat the spoon, but it should not become pasty. Because pork feet naturally enrich the liquid, you do not need a lot of thickener.

If you prefer another classic thickening method, you can also use a small amount of beurre manié for sauces and stews.

7. Taste and serve

Taste the sauce and adjust the salt and pepper at the end. This matters because broth strength can vary a lot.

Spoon mashed potatoes into warm bowls or plates. Top with the pork feet, carrots, onions, and plenty of sauce.

Serving ideas

Because the stew is rich and deeply savory, it pairs best with something simple and fresh. A crunchy salad on the side keeps the meal balanced, especially if you are serving it for Sunday dinner or as part of a holiday spread. A bowl of classic grated carrot salad with mustard vinaigrette is a great option, and oven roasted mixed vegetables also fit naturally.

For dessert, keep the same homemade spirit with something comforting and not too fussy, like chewy chocolate chip cookies or a simple moist blueberry cake.

Substitutions

Pork feet are the point of the recipe, so there is no true substitute if you want the same traditional result. Still, a few adjustments are possible.

If you cannot find strong poultry broth, use a combination of chicken broth and water, then reduce the sauce a little longer at the end.

If you do not want to use toasted flour, a small spoonful of beurre manié works well for thickening.

If you prefer a slightly stronger aromatic profile, add one extra clove of garlic or a little more thyme, but keep the clove and cinnamon moderate.

If you want a fuller meal on the table, serve the stew with a classic side like homemade poutine on another occasion, but for this dish, mashed potatoes remain the cleanest pairing.

Health and nutrition note

This is hearty comfort food. Pork feet are rich in collagen and protein, and the dish is satisfying in a small-to-moderate portion because the sauce has real body. Serving it with mashed potatoes and a fresh vegetable side creates a more balanced plate than serving it with something heavy and fried.

FAQ

What do pork feet taste like?

They have a mild pork flavor, but the texture is what defines the dish. After slow cooking, they become tender, gelatin-rich, and perfect for a silky sauce.

Can I make pork feet stew ahead of time?

Yes. In fact, it is often even better the next day. Cool it, refrigerate it, and reheat gently on the stove.

Why is the sauce slightly sticky?

That is normal. Pork feet release collagen and gelatin as they cook, which gives the stew its characteristic glossy texture.

Can I freeze it?

Yes. Let it cool completely, then freeze in airtight containers. Reheat slowly so the sauce returns to a smooth consistency.

Can I skip the mashed potatoes?

You can, but the potatoes really help balance the richness. If you want another side, serve it with roasted vegetables or a crisp salad.

Traditional Pork Feet Stew with Mashed Potatoes

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Prep Time 25

Cooking Time 4

Category Main Course

Cuisine French

Portions 4 Portions

Calories 400 kcal

Ingredients

For the stew

2.2 lb pork feet split if possible
1 tablespoon neutral oil
1 large onion finely diced
2 medium carrots sliced
2 cloves garlic minced
4 to 5 cups strong chicken stock or poultry broth
1 bay leaf
1 small sprig thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon Dijon mustard
Salt to taste
Black pepper to taste

For thickening

2 tablespoons toasted flour
1/4 cup cold water

For the mashed potatoes

2 lb russet potatoes peeled
5 tablespoons butter
3/4 to 1 cup hot milk
Salt to taste
Black pepper to taste

Instructions

Brown the pork feet in oil in a heavy pot over medium-high heat.
Add onion, carrots, and garlic. Season lightly and cook until softened.
Add broth, bay leaf, thyme, cinnamon, cloves, and Dijon mustard. Bring to a gentle simmer and skim if needed.
Cover partially and cook on low for 2 1/2 to 3 1/2 hours, until very tender.
Boil the potatoes in salted water until tender. Drain, mash with butter, then add hot milk. Season to taste.
Mix toasted flour with cold water until smooth. Remove the bay leaf and thyme, then stir the mixture into the stew. Simmer 15 to 20 minutes until lightly thickened.
Adjust seasoning and serve the pork feet stew over mashed potatoes.

Video

Notes

FAQ