Rouelle of pork with ceps


Persons : 5
Preparation : 10 min + 1 night
Cooking : 1 h 30 min

Ingredients

2kg of Rouelle (thick slice of fresh, bone in, ham shape like a wheel),
250glardon,
500g dried ceps,
12 peeled shallots,
18 garlic cloves, non-peeled,
1/2 Bourgueil wine,
75ml eau-de-vie or cognac,
1 thyme sprig,
1 bay leaf,
salt, pepper,
3 tbsp. walnut oil.

Description

The day before:
Place the pork in the baking dish, sprinkle with eau-de-vie and wine, and cover tightly with aluminum foil. Let it marinate overnight in a cool place.

The following day:
Add in the sliced ​​mushrooms previously rehydrated, whole shallots, bacon, thyme and bay leaf. Sprinkle the meat with two or three tablespoons of walnut oil, salt and pepper. Place the garlic cloves in a corner so you can easily retrieve them after cooking.
Preheat the oven to 354°F (gas mark 4) then bake for 1h30, regularly basting the rouelle with pan juices. When cooked, retrieve the garlic cloves. Crush the garlic to extract its pulp, then stir the mashed garlic with the cooking juice.

Associated products

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