Rouelle de Porc en Cocotte – Recette Traditionnelle au Four

Ingredients

• 1.5 kg Pork Shank (Rouelle de Porc) (trimmed, skin left on for flavor)
• 1.5 L Chicken Broth (low‑sodium)
• 250 ml Dry White Wine (dry, such as Sauvignon Blanc)
• 1 kg Potatoes (peeled and cut into large cubes)
• 3 Onions (thinly sliced)
• 4 Garlic Cloves (2 minced, 2 halved for stuffing)
• 2 tbsp Olive Oil (extra‑virgin)
• 40 g Unsalted Butter (cut into cubes)
• 3 sprigs Fresh Rosemary
• 3 sprigs Fresh Thyme
• 3 Bay Leaves
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the Pork

   Cut two garlic cloves in half. Using a sharp knife, make several shallow incisions across the pork shank and insert the halved garlic pieces into the cuts, distributing them evenly.

   Time: PT5M

2. Season the Meat

   Pat the pork dry, then season generously with salt and freshly ground black pepper on all sides.

   Time: PT2M

3. Sear the Pork

   Heat the cast‑iron Dutch oven over medium‑high heat. Add 40 g butter and 2 tbsp olive oil. When the fat foams, place the pork shank in the pot and sear 4‑5 minutes per side until deeply browned.

   Time: PT10M

4. Remove and Set Aside

   Transfer the browned pork to a plate and set aside while you build the sauce.

   Time: PT2M

5. Sauté Onions

   In the same pot, add the sliced onions. Cook, stirring occasionally, until they turn a deep caramel color, about 5 minutes.

   Time: PT5M

6. Add Garlic

   Add the two minced garlic cloves to the onions and sauté for 30 seconds, just until fragrant.

   Time: PT30S

7. Deglaze with White Wine

   Pour in 250 ml dry white wine, stirring to loosen any caramelized sugars from the bottom. Let the wine simmer until reduced by half, about 5 minutes.

   Time: PT5M

8. Return Pork and Add Aromatics

   Place the seared pork back into the pot, pour in any accumulated juices, and add the rosemary sprigs, thyme sprigs, and bay leaves.

   Time: PT2M

9. Add Broth and Bring to Boil

   Add chicken broth to just cover the meat (about 1.5 L). Bring to a gentle boil, then immediately cover with the lid.

   Time: PT5M

10. First Oven Braise

    Transfer the covered pot to a pre‑heated oven at 170 °C and braise for 1 hour.

    Time: PT1H

    Temperature: 170°C

11. Flip the Pork

    Remove the pot, carefully turn the pork shank, baste with the cooking liquid, and return the lid.

    Time: PT5M

12. Second Oven Braise

    Braise for another 1 hour, until the meat is tender and starts to fall apart.

    Time: PT1H

    Temperature: 170°C

13. Add Potatoes

    Remove the pot, add the peeled and cubed potatoes, distribute them around the meat, and return the lid.

    Time: PT3M

14. Cook Potatoes (Covered)

    Return the pot to the oven and cook covered for 30 minutes.

    Time: PT30M

    Temperature: 170°C

15. Finish Cooking Uncovered

    Remove the lid and continue baking for 15 minutes to reduce the sauce and lightly crisp the potatoes.

    Time: PT15M

    Temperature: 170°C

16. Rest and Serve

    Remove the pot from the oven, let the meat rest 5 minutes, then plate the pork with potatoes, onions, and sauce.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pork Shank (Rouelle de Porc): Pork shoulder roast, Pork belly
• Instead of Chicken Broth: Vegetable broth, Water with bouillon cube
• Instead of Dry White Wine: Chicken broth, Apple cider
• Instead of Potatoes: Yukon Gold potatoes, sweet potatoes
• Instead of Onions: Leeks, shallots
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine
• Instead of Fresh Rosemary: dried rosemary (1 tsp)
• Instead of Fresh Thyme: dried thyme (1 tsp)
• Instead of Bay Leaves: dried thyme

Equipment Needed

• Cast Iron Dutch Oven (Cocotte en Fonte)
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Measuring Cups and Spoons
• Oven
• Tongs
• Plate for Resting Meat
• Aluminum Foil (optional for covering) (optional)

Critical Steps — Do Not Skip

• Inserting garlic into incisions to flavor the meat
• Properly searing the pork to develop a deep crust
• Deglazing with white wine and reducing it
• Long, low‑temperature braising to achieve tenderness
• Checking potato doneness before final uncovered cooking

Chef Tips from the Video

• Use fresh herbs for the bouquet garni; they release more aroma than dried.
• Let the pork rest after braising; this keeps it juicy when sliced.
• If you prefer a richer sauce, finish with a knob of cold butter whisked in at the end.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion and freeze in freezer‑safe bags for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The braise can be made a day ahead; reheat gently on the stovetop or in the oven.
• Cooked potatoes hold their shape well when reheated; add a splash of broth if the sauce looks dry.

Frequently Asked Questions