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IMG_6630The pork roast that I have used for this dish, and that we buy regularly at the supermarket for roasting, braising, or stewing, is usually called a rouelle de porc, or pork round (steak), cut across the hind leg. It is a lean cut — a thick slice of lean pork with a round bone in the middle and very cheap at that too. It requires a long and slow cooking and becomes melt in your mouth good. No need for a knife to eat this.

Rouelle - Définition de Rouelle - Lexique du vocabulaire de cuisine

This is what it looks like in the raw state.

Serves 4


1 tablespoon butter
1 tablespoon oil
1 rouelle of pork
4 large onions, thinly sliced
4 garlic cloves, crushed
1 litre / 4 cups brown veal stock
1 tablespoon mixed french herbs
3 bay leaves
Salt and freshly ground black pepper
1 tablespoon cornstarch (maizena)
3 to 4 tablespoons liquid cream


In a large, heavy bottomed dutch oven or pot heat the oil and butter over medium high heat
Add the pork and brown the meat on all sides
Remove the meat and set aside
Add the onions and garlic and sauté until soft
Return the pork to the pot
Add the veal stock, the mixed herbs, the bay leaf and the salt and pepper
Bring to the boil, then cover and lower the heat to a slow simmer for  1 1/2 to 2 hours
Turn the meat once or twice during this time
Once the meat is tender, mix the cornstarch in the cream
Add to the pork and stir until thickened
Serve hot with gratin dauphinois or with velvety smooth potatoes (see blog entry)