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Sweet and sour pork with Emmental de Savoie
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Cheese :
Emmental de SavoieDish type :
MainSeason :
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
Preparation
- Cut into the roast half way lengthwise, garnish with the prunes and sticks of Emmental de Savoie, season and close up again.
- Cover the stuffed roast with thin slices of Emmental de Savoie, then the slices of bacon. You can tie it up with string.
- Cook in the oven at 210°C for 1 hour.
- 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.
