I seared a seasoned rouelle de porc (1Kg) , then softened some peppers, onion + garlic in same pan which I then deglazed with a tin of tomato pulp. Once that was done I added a chopped chili and some rosemary. I put half of this mixture into a casserole, added the meat and then the rest of the mix and cooked in an oven at 140°C for 3.5 hours, result was wonderfull.
Am I right in thinking that there isn't an equivalent cut to "rouelle " in the UK ? Seems it might be similar to gammon but without the cure.
Steve
That sounds very good…you don’t deliver to Pau do you :)? Impressive!
Love the recipe Steve, thank you think I'll give it a go!
I believe it's called Round of Pork in some parts of the UK and the US when cut large enough for a roasting joint.
The average rouelle is a complete round cut off the leg and is just a rather skinny leg of pork cut. See this recipe which calls for a 3 kg joint. I'm sure you can get your boucher to cut one thicker than they normally do here as it's only a matter of where s/he puts the knife. A 1 kg joint wouldn't be much for a largish gathering & the smallest leg of pork joint you'd normally see in the UK would be around 1.8 kg.
In our family, it was traditional to get a whole pork leg around Christmas, as well as a large gammon joint & the bird. You just needed a large fridge (or an outhouse/cave) to keep them in for the duration of the festivities. Even UK supermarkets have plenty of whole legs on sale in the run-up to Christmas.
My understanding is, it is literally a steak cut off the leg...so round in shape, in the UK called a gammon steak. They can be cured or uncured in France and the UK...