Le Rougail Boucane
(Smoked Pork Rougail) Recipe

Origin: Reunion Period: Traditional

Ingredients:

800g smoked pork, cubed
8 tomatoes, chopped
2 large onions, thinly sliced
2 hot chillies, finely chopped
salt to taste
oil for frying

Le Rougail Boucane
(Smoked Pork Rougail) Preparation:

Method:

Add the pork to a pan, cover with water then bring to a boil and cook over medium heat for 45 minutes. Drain the pork and dry thoroughly.

Add a little oil to a pan and use to fry the pork until browned then add the onions and chillies. Cook for about 5 minutes, until the onions are just soft then add the tomatoes, bring to a simmer and cook for about 20 minutes, or until the sauce has thickened. Season to taste with salt then serve on a bed of rice, accompanied by peas.

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