Pork Rouelle Alsatian Style crispy and tasty

Name: Pork Rouelle Alsatian Style
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 slice of pork rouelle weighing 2.9 lb (1.3 kg) to 3.25 lb (1.5 kg); 3 peeled shallots; a little fresh thyme; 1 bay leaf; 14 oz (400 g) cooked sauerkraut; 2 apples (Calville for example); 4 to 6 slices of bacon or belly pork; 1.7 fl oz (5 cl) cider vinegar; 1.4 cups (33 cl) brown beer; 0.4 cup (10 cl) liquid cream; 2 tablespoons of brown powdered sugar (brown sugar); salt, freshly ground pepper; a little butter and oil

By chef patrick Asfaux 4.9/5 (20 reviews) · 🍳 14 made it

Prep 60 min

Cook 90 min

Total 2h30

Servings 6 serv.

Unfortunately, this remarkable cut of pork (the rouelle) is rarely served nowadays. It's nothing more or less than a slice of fresh ham* called that because of its round shape. The rouelle is cooked whole in the oven, braised in brown beer and cider vinegar: allow 50 minutes. The garnish of caramelized apples and cooked sauerkraut, presented in individual molds, is typically Alsatian. A Sunday or festive dish that requires 2 hours of total preparation time.

Ingredients for 6 servings

Adjust for

servings

1 slice of pork rouelle weighing 2.9 lb (1.3 kg) to 3.25 lb (1.5 kg)
3 peeled shallots
a little fresh thyme
1 bay leaf
14 oz (400 g) cooked sauerkraut
2 apples (Calville for example)
4 to 6 slices of bacon or belly pork
1.7 fl oz (5 cl) cider vinegar
1.4 cups (33 cl) brown beer
0.4 cup (10 cl) liquid cream
2 tablespoons of brown powdered sugar (brown sugar)
salt, freshly ground pepper
a little butter and oil

Step-by-step recipe

1 One hour before preparation, make deep cuts in the skin of the rouelle all around so that this surface is well browned and thus allows the excess fat to drain away. Salt and pepper, dust with a little fresh thyme, add the bay leaf, cover with plastic wrap and refrigerate for flavors to develop.

2 Preheat your oven to 190° (gas mark 6).

3 Place your casserole dish (Le Creuset style) on the heat and pour in a little oil and butter. When hot enough, place the rouelle inside and brown it for 5 minutes on each side.

4 Remove it and set it aside on a plate away from the heat. Then drain off the excess fat from your casserole.

5 Heat it again, then deglaze by scraping the browned bits from the bottom with the cider vinegar. Let reduce to 4/5, then add your 1.1 cups (25 cl) of beer and liquid cream, let it reduce a little and adjust the seasoning. Add the shallots cut in half and finally the rouelle with the juice it has released. Let it cook for 5 minutes and put in the covered oven for 50 minutes.

6 During cooking, prepare the garnish: peel the apples, core them and cut them into fairly thick slices (1 cm).

7 In a non-stick pan, melt 1.1 oz (30 g) of butter with a little oil. When the mixture has taken on color, add your apple slices, salt and pepper. Just let them brown slightly and transfer to a plate.

8 Remove the fat from the pan. Put it back on the heat, pour in the brown sugar and the remaining 0.3 cup (8 cl) of beer. Stir well with a wooden spatula. As soon as the mixture is almost caramelized, quickly add your apple slices to caramelize them, then transfer them flat onto a small baking sheet.

9 Let cool slightly, then in 6 small tall molds (like for crème renversée for example, one per person), place a slice of sautéed apples at the bottom, then a spoonful of sauerkraut, then apple and so on up to the top of the molds, then set aside.

10 In a pan, put a drop of oil, heat well, then add your slices of belly pork and brown them until they are crispy, then transfer them to paper towels.

11 Your rouelle is cooked, remove it carefully and place it on your cutting board. Meanwhile, put your apple and sauerkraut molds in the oven for 10 minutes.

12 Skim the fat from your sauce, blend it and pass it through a fine sieve, then set aside.

A chef's advice

The cuts in the skin are the gesture that changes everything: they should be deep (5 mm minimum) and evenly spaced. During cooking in the oven at 190°C, they become crispy and allow excess fat to escape. Without them, you end up with soft skin, not good at all.

Frequently asked questions

Can you replace the liquid cream with Greek yogurt or quark?

No, cream adds richness and body to the sauce. Yogurt would curdle from heat. Stick with cream. If you have milk, use 8 cl of milk instead of 10 cl of cream: less rich but still holds.

How do you prevent the sauce from breaking between cooking and serving?

Don't exceed 1 hour in the oven at 190°C. Cream breaks if you let it reduce too long. Check the meat at 45 minutes: it should be tender but not falling apart. The sauce must stay creamy, not become a dry crust. If it thickens too much, add a little broth or warm beer.

What molds should you use to present the garnishes in dome form as in the recipe?

Use small tall metal or silicone molds, crème renversée style or 10 cl ramekins. Unmold with a warm knife by sliding around the sides. If you only have plates, serve as free plating: sauerkraut, caramelized apples, and a slice of pork. Less fancy but just as good.