Recipe: Glazed Farmhouse Pork Rouelle

Name: Rouelle de porc fermier laqué
Prep time: 30 min
Cook time: 120 min
Total time: 210 min
Yield: 6 portions
Ingredients: 1 Rouelle* de Porc Fermier (ou Porc Noir) de1,2 kg environPour la Marinade3 cuillers a soupe de miel liquide de thym (si possible)12 cl de sauce soja (Kikonan)1 jus de citron non traité1 cuiller a soupe de poudre de gingembre3 cuillers a soupe de confiture de cédrat*un peu de poudre de thym ,2 feuilles de laurier hachée.un peu de sel et mignonette de poivre.AssaisonnementsSel fin ,poivre du moulin thym laurier 1 cuiller à soupe de sucre roux 1 gousse d'ail dégermée écrasée et hachée.Huile d'olives et une noix de beurre

By chef patrick ★ ★ ★ ★ ★ 4/5 (11 reviews) Meat

Prep 30 min

Cook 120 min

Rest 1h

Total 3h30

Servings 6 serv.

Ingredients for 6 servings

1 Rouelle* of Farmhouse Pork (or Black Pork) of
approximately 1.2 kg
For the Marinade
3 tablespoons of liquid honey of thyme (if possible)
12 cl of soy sauce (Kikonan)
1 juice of untreated lemon
1 tablespoon of ginger powder
3 tablespoons of citron jam*
a little thyme powder, 2 chopped bay leaves.
a little salt and pepper mignonette.
Seasonings
Fine salt, ground pepper, thyme, bay leaf, 1 tablespoon of brown sugar, 1 clove of garlic degerminated, crushed and chopped.
Olive oil and a knob of butter

Step-by-step directions

1- The day before:
On your cutting board salt, pepper, sprinkle with thyme, bay leaf, a little crushed garlic and powdered sugar on both sides, place in a dish, cover with plastic wrap then, put in the refrigerator overnight.

2- The next morning:
Wipe your rouelle a little then in a large skillet pour a dash of olive oil and a knob of butter, when it is very hot (meunière style) place your rouelle and give it color on both sides then transfer to a shallow dish and pour the remaining juice into the skillet and let rest for 1 hour.

3- In the meantime prepare your marinade:
In a salad bowl pour all the ingredients and stir well with a whisk.

4- Turn on your oven to 120°(th4)

5- Take out your rack, remove your rouelle from your dish onto your work surface and install this dish on the tray at the bottom of the oven.

6- Pass your rouelle on each side in your prepared marinade, place it in the middle of the oven on your rack, cook for 4 hours basting it often with the juice that drips into your tray, after 2 hours turn your rouelle, 20 minutes before the end set your oven to 200(th 7) in order to caramelize everything.
Let rest then cut into semi-thick slices coating with your caramelized juice.
Serve for example with good sweet potato puree, apples, fruit and why not beautiful homemade fries.
* As usual I thank my friend Xavier Calizi who sends me this superb jam from his citron plantation in Cape Corsica.

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