Drumeaux uses a cut of pork called rouelle—a thick round slice with a bone in the center, taken from the pig’s hind leg—that is not likely to be sitting in your grocery store’s meat case. Special-order it from a butcher, or substitute a 2‑inch‑thick, bone-in pork-shoulder steak.
Featured in: Bokit: The Soul of Guadeloupe in a Sandwich
- 2 lb. bone-in pork rouelle
- Kosher salt and freshly ground black pepper
- 1 tsp. cayenne pepper
- 1⁄4 cup Dijon mustard
- 2⁄3 cup dark soy sauce
- 2⁄3 cup sweet soy sauce
- juice from 2 medium limes (about ¼ cup)
- 3 chive stems
- 1 sprig fresh thyme
- 2 mini sweet peppers, halved, stemmed, and seeded (or half a green bell pepper, stemmed and seeded
- 3⁄4 cup sirop de batterie*
*While this dark sugar-cane-based sweetener is available at some Caribbean markets, you can also substitute ¼ cup molasses mixed with ½ cup cane syrup (we prefer Steen’s).