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1.Choose your cheese

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2.Choose your season

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Sweet and sour pork with Emmental de Savoie

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  • Cheese :

    Emmental de Savoie
  • Dish type :

  • Season :

    Spring, Summer, Autumn, Winter

Ingredients - for 4 persons

  • 1 roast pork, containing around 600g spare ribs
  • 200g Emmental de Savoie
  • 120g pitted prunes
  • 8 slices of thin bacon
  • Dehydrated veal stock
  • 1 onion
  • 150g lardons
  • 200g crème fraîche
  • 1 glass of white Vin de Savoie


  1. Cut into the roast half way lengthwise, garnish with the prunes and sticks of Emmental de Savoie, season and close up again.
  2. Cover the stuffed roast with thin slices of Emmental de Savoie, then the slices of bacon. You can tie it up with string.
  3. Cook in the oven at 210°C for 1 hour.
  4. For the sauce: Sauté the onions and lardons in a frying pan. Add the glass of white wine and dilute the veal stock. Add the cream and leave to simmer for a few minutes.