Confit Pork Rouelle with Garlic and Onion Sauce
Slow-cooked until meltingly tender, this French-style pork rouelle is packed with rich garlic flavor and sweet caramelized onions. A comforting family dinner perfect with potatoes, rice, or rustic bread.
Ingredients
- 1 bone-in pork rouelle (about 1.2 to 1.5 kg), trimmed but left whole
- 3 large yellow onions, finely sliced
- 4 whole garlic cloves, unpeeled
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chicken or beef broth
- 1/2 cup dry white wine (optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Pork
Pat the pork rouelle dry with paper towels. Season generously with salt and black pepper on both sides.
2. Brown the Meat
Heat the olive oil and butter in a large Dutch oven or deep skillet over medium-high heat. Sear the pork for 4–5 minutes per side until deeply golden brown. Remove and set aside.
3. Cook the Onions
In the same pan, add the sliced onions and cook slowly for 10–15 minutes until soft and caramelized. Add the whole garlic cloves and stir for another 2 minutes.
4. Build the Sauce
Pour in the white wine and let it simmer for 2 minutes to reduce slightly. Add the broth, Dijon mustard, thyme, and bay leaves. Stir well.
5. Slow Cook
Return the pork to the pan, spoon some onions over the top, then cover with a lid.
Bake in a preheated oven at 160°C (320°F) for about 2½ to 3 hours, turning once halfway through, until the meat is fork-tender.
6. Finish and Serve
Remove the bay leaves. Spoon the rich onion and garlic sauce over the pork and garnish with fresh parsley.
Serve hot with mashed potatoes, roasted vegetables, or crusty bread.