Recipe: Pork Rouelle with Chanterelles

Name: Pork Rouelle with Chanterelles
Prep time: 20 min
Cook time: 60 min
Total time: 800 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 slice of approximately 2.9 lb (1.3 kg) of farm-raised pork rouelle * (fresh ham sliced with the bone); 17.75 oz (500 g) of French chanterelles with stem ends removed and just wiped; 8 small fresh onions with greens; 2 ripe tomatoes from the garden cut into small squares; 2 cloves garlic peeled and de-germinated; 1 pinch of lemon thyme flowers and 1 bay leaf; olive oil and a little butter; salt and pepper

By chef patrick Asfaux 5/5 (9 reviews) · 🍳 4 made it

Recipe Pork Rouelle with Chanterelles - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 20 min

Cook 60 min

Rest 12h

Total 13h20

Servings 4 serv.

Pork rouelle is a thick ham slice with the bone. Braised with chanterelles for an hour, it turns tender and juicy. The mushrooms soak up the cooking stock, the meat stays pale. A classic country dish.

Ingredients for 4 servings

Adjust for

servings

1 slice of approximately 2.9 lb (1.3 kg) of farm-raised pork rouelle * (fresh ham sliced with the bone)
17.75 oz (500 g) of French chanterelles with stem ends removed and just wiped
8 small fresh onions with greens
2 ripe tomatoes from the garden cut into small squares
2 cloves garlic peeled and de-germinated
1 pinch of lemon thyme flowers and 1 bay leaf
olive oil and a little butter
salt and pepper

Step-by-step directions

the day before:

Salt and pepper the pork slice then pour a little lemon thyme flowers and a drizzle of olive oil over it, cover with plastic wrap then store in the fridge.

the next day:

1 Preheat the oven to 180°(th6+).

2 On the stovetop, in a casserole dish that can go in the oven pour a little olive oil and a knob of butter then when it is very hot sear your piece of pork 5 minutes on each side then scatter around your small onions (without the greens) your crushed tomato, the thyme flowers the bay leaf the garlic cloves.

3 Leave for another 5 minutes on the stovetop covered then add a glass of water (with a little white wine if you wish) salt and pepper cover then place in the middle of the oven covered for 50 minutes basting from time to time.

4 Meanwhile sauté in a very hot pan with butter and a pinch of oil the chanterelles (3 to 4 minutes) salt and pepper then set aside the covered pan on the side.

5 When removed from the oven gently remove the piece of pork onto a cutting board remove some of the fat around it reserve on a small plate for its resting, skim the fat from the remaining sauce in the casserole and bring back to a boil, do the same with the chanterelles put the pan back on the heat and add the green parts of the onions that you will have chopped (with a little garlic if you wish) just give it one turn in the pan.

Serve on a large platter for example with the meat cut into slices drizzled with the cooking juice and the sautéed chanterelles around it.

A chef's advice

With braised meat and buttered chanterelles, skip heavy reds. Try a Jura white sous-voile like Savagnin: the oxidative character holds up to the pork fat, light acidity brightens the cooking stock without overpowering it. A less oaked Jura Chardonnay works too.