Sweet and sour tender pork with quince

GOURMANDE in OSAKA

A little French stew to forgot long hours on the stove. The main ingredient is time.


A karin (Japanese quince), roasted in the oven is added to the stew. It brings a unique fruity flavor, some sourness compensated by onion and apple.

The meat (lower paw) very firm at the start becomes extremely soft and juicy.

A side dish like a Northern Winter landscape : Baked leeks under a snow of white sauce.

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