Rouelle de Porc

I've looked at these for a while but never got around to buying one. Now I have but am now wondering what to do with it. Anyone have any favourite recipes ? Just nice to see pork with skin on it for a change.

In the oven with salt, thyme, honey and Coleman's mustard. Time depends on the thickness of your rouelle, But start it off on high heat (220 degrees) for about 15 minutes, lower the heat to 160 degrees and count about 40 minutes per kg of meat. Mashed spuds, Yorkshire puddings, carrots to go with it and a good ale might do the trick.

Thanks Catharine/Florence

Hi Steve
Someone ( I think it was sarah Hague) posted a fab recipe for rouelle. You can find it in the food lovers group. I made it and it was fab!

I know but I was wondering whether anyone had found a British take on using them.