Fricassée de caïons 

Ingredients

• 1.5 kg pork shoulder or loin
• 2 tablespoons oil
• White wine
• Red wine
• 2 onions
• Oil
• Stock
• Thyme
• Flour
• 1 ladle crème fraîche
• 1/2 glass pig’s blood
• Eau de vie

Preparation

Cut the pork shoulder or loin into cubes and marinate with thyme, eau de vie, pepper and 2 tablespoons oil.

Cover with white wine and leave overnight. The next day, drain the pork cubes and roll them in flour. Brown the meat, and then the thinly-sliced onions. Cover with the marinade, the stock and the red wine and leave to simmer in a covered saucepan for 2 hours. Blend the blood with the crème fraîche and simmer with the sauce for a further 15 min.