The husband doesn’t eat pork. That’s what he says… This recipe takes a bit of time, especially the preparation of the pork olive (called ‘paupiettes’ in french). The pork olive is slowly cooked in a red wine sauce with veal stock. As a matter of fact, you can use veal stock in every sauce, no matter which meat you prepare. This stock has the strongest taste and gives the best touch to your sauce. Next to it you serve a mix of vegetables (carrots, turnip, leek) cut into fine strips (julienne). And last but not least some white rice. Bon appétit!