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Pork steak Alsatian Style

From the one star french chef Patrick Asfaux

Pork steak Alsatian Style
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4.9/5 (20 votes)

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It is unfortunate, that this remarkable cut of pork "rouelle"(French for small wheel) is hardly served any more. The "rouelle", simply, is a thick slice of fresh, bone in, ham which became known in France as the "small wheel of pork" because of its shape. The French name "rouelle" can also define the cut of leg of veal commonly found under the name of "osso bucco". This old traditional and tasty recipe will make you feel hungry after a simple reading;

Pork steak for 4 to 6 people :

  1. 1 slice of bone in ham weighting 1.3 to 1.5 Kg (3 to 4 lb)
  2. 3 peeled shallots
  3. a sprig of thyme
  4. 1 bay leaf
  5. 400g of cooked sauerkraut
  6. 2 apples (calville for example)
  7. 4 to 6 slice of rindless smoked back bacon or smoked pancetta
  8. 5 cl of cider vinegar
  9. 33 cl of stout
  10. 1 dl of double cream
  11. 2 tablespoon of brown sugar
  12. salt and freshly milled pepper
  13. butter and vegetable oil

Progression

1- About one hour before starting the recipe, score the skin around the pork steak. This will help the excess fat to leave the meat and allow it to obtain a uniform crackling all around. Season well, sprinkle some thyme over it and place the bay leaf on the top, cover with cling film and put in the fridge (this will allow the herbs to flavour the meat).
2- Preheat your oven at 190 degrees Centigrade (gas mark 6)
3- Place a cast iron pot on the stove, melt a nob of butter with some oil then, when it has reached a light colour cook the pork steak for about 5 min on each side.
4- Set it aside on a plate and then get rid off the excess fat in the pot.
5- Put it back on the range, deglaze using the cider vinegar and 2/3 of the stout. Reduce down to 1/5 and add the cream, let it reduce for a little while then check the seasoning. Add the shallots, halved, and finally the pork steak with all the juices that it rendered while resting. Cook for 5 min on the stove, cover and put it in the oven for 50 minutes.
6- While it is cooking, get the garnish ready: peel and core the apples, cut them in slices 1 cm thick (1/3 inch).
7- In a non-stick pan, melt down 30g of butter along with a little oil. When it has reach a light brown color, panfry the seasoned apple slices, until they are a nice golden brown colour. Set aside.
8- Get rid off the excess fat in the pan, put it back on the range, add the brown sugar and the rest of the beer. Stir well with a wooden spoon. When it has reach the point of caramelization, add quickly the slices of apples to coat them with this caramel, set them aside laying flat on a small tray.
9- Let the apples cool down for a while. Take 6 small dariole molds (one per person), place a slice of apple at the bottom then a spoon full of sauerkraut, then another slice of apple and repeat this until you fill up the mold to the top. Set aside.
10- Panfry the rashers until crispy. Set them aside on some kitchen paper.
11- By now, your pork steak should be cooked. Cautiously, take it out of the pot and let it rest on your carving board. Put the molds filled with the apples and sauerkraut in the oven for 10 minutes.
12- Degrease your sauce, blend it and pass it through a chinois (fine sieve). Set it aside.

Arrangement:
On a nice plate take one of the little apple and sauerkraut cake out of the mold and put on one side, then few slices of pork steak in the shape of a fan, form a rose with the back bacon (see picture) and a drop of sauce between each slices of meat and serve the rest of the sauce in a sauce boat.

The flavors of salted caramel, smoky bacon, apples, sauerkraut, the slight acidity of the sauce as well as the texture of the "small wheel of pork" is a pure taste of heaven.
A great combination of flavors at low cost!
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