There are dishes that smell of tradition, patience, and Sundays spent with the family. The confit pork roll is one of them. This generous, often underrated piece hides incredible potential when cooked with gentleness and attention. Simmered for a long time in a sauce of melting onions and candied garlic, it becomes a true celebration of simple and authentic flavors.
The rouelle is a thick, bone-in slice of ham that may seem rustic at first. However, with a slow and well-controlled cooking, it transforms into an ultra-melting, almost caramelized meat, which comes off with a spoon. Its pronounced taste goes wonderfully with the sweet sweetness of the onion and the aromatic depth of the candied garlic.
This recipe is perfect for large tables or warm winter meals, but it also lends itself to a weekend dinner, when you have a little time on your hands. Its big advantage? Easy preparation, adaptable cooking time, and always spectacular results. Even novice cooks can get it right the first time.
Read more on the next page>>As for accompaniments, there are many possibilities: homemade mashed potatoes, sautéed potatoes, seasonal vegetables… This generous dish goes perfectly with the classics of our home kitchens. It can even be prepared in advance and reheated the next day, making it even tastier thanks to the maturation of the aromas.
In short, this confit pork roll is a tribute to local cuisine: simple, true, and terribly comforting. Follow the recipe below step by step to offer your table a stew that leaves no one indifferent.
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