1 kg pork loin, diced
Thyme and bay leaf
1 litre of red wine
25 cl fresh cream
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, ...