After years of perfecting family meals on a budget, I've transformed pork rouelle—a humble cut often overlooked by home cooks—into a melt-in-your-mouth stew. Slow-simmered, it's tender, juicy, and packed with flavor.
This traditional "low-end" cut comes with rind, fat, and a central bone, but its unbeatable price per kilo makes it a staple in my kitchen. Everyone raves about it!
What You'll Need
- 1 slice of pork rouelle
- 1 onion
- 2 shallots
- 1 can of peeled tomatoes in juice
- 10 carrots
- 1 bag of green olives
- Olive oil
- Salt and pepper
Step-by-Step Preparation
- Remove the rind and skin.
- Cut the meat into 2 cm cubes.
- Sauté the chopped onion and shallots in olive oil until golden.
- Add the meat cubes and brown on all sides.
- Deglaze with a glass of water.
- Stir in quartered peeled tomatoes and sliced carrots.
- Simmer covered over medium heat for about 1 hour.
- Add another glass of water and the olives.
- Cook on very low heat for at least 1h30—the longer, the tenderer the meat.
Serve with rice or green beans for a complete meal.
Pro Tip from Experience
Use kitchen scissors to trim the rind—it's quicker, easier, and minimizes waste.
Budget Breakdown
- 1 kg pork rouelle slice: €6.50
- 1 can peeled tomatoes: €1
- 1 kg carrots: €1.50
- 1 bag green olives: €1.20
Total: A hearty meal for 4 at €10.20, or just €2.55 per person!
How do you prepare pork rouelle? Share your tips in the comments!
