La Fricassée de Caïon


Serves 6:

1 kg pork loin, diced

1 onion

2 carrots

Thyme and bay leaf

1 litre of red wine

25 cl fresh cream

Maîzena

Alcohol (pear if possible)


The day before

Mix the chopped onions and sliced carrots with the meat and a little pear alcohol. Add the red wine and marinate overnight.


On the day

Drain the meat and put it on a paper towel

Fry in a little butter and deglaze with a little pear alcohol.

Add the marinade.

Leave to simmer for 3 hours on a low heat.

Then add the cream and dissolve the cornstarch in a little water and add to the preparation to bind the sauce.

Crush 2 cloves of garlic before serving. Enjoy!


Accompaniments : Chips, tagliatelle, ...






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