Recipe: Farmhouse Pork Rouelle on the Plancha

1 Two hours before, massage your meat well with salt, ground pepper and thyme flowers, drizzle with a few drops of olive oil, cover with plastic wrap and refrigerate.

2 In a small pot, pour a little olive oil then add your onions on low heat as they should not brown. Salt and pepper with the Espelette pepper and cover for 20 minutes. Then add your diced apricots, black olives and a good splash of Pineau, add the sliced Bayonne ham, adjust the seasoning and let this simmer gently for another 20 minutes, then cover and turn off the heat.

3 You are 1 hour away from dinner time. Heat the plancha to setting 5 out of 6, then place your rouelle for 5 to 6 minutes on each side to give it a nice golden color. Then lower the temperature to 3 and cook for 8 minutes on each side, turning it from time to time.

4 Spread your topping over the rouelle and leave it for 5 minutes. Then turn off the plancha. When it is no longer too hot, place a plate on top of your plancha, set your rouelle on it, cover it with aluminum foil and let your meat rest for 20 to 30 minutes.

5 Slice into pieces about 2 cm thick and serve on warm plates with a little of the rendered juice. For sides you could add small Noirmoutier new potatoes roasted or small carrots from the Mielles region turned into shape, good Soissons beans lightly flavored with tomato and pepper, etc. *The rouelle is a thick slice cut from the ham with the bone, which gives it excellent flavor.