Heat the fat

• Add a splash of oil and a knob of butter to the pan
• Add a second knob of butter and melt everything down

Sear the pork

• Add the pork pieces to the pan
• Do not move the pieces while they brown, so they color on one side

Add the vegetables

• Add the sliced carrots
• Add the yellow and red onions
• Mix so the pieces color on one side

Add honey and aromatics

• Stir in the honey
• Add the fresh parsley
• Add the tomatoes cut in half and the minced garlic
• Add the cinnamon sticks and the bay leaves

Add the stock and season

• Pour in the brown stock or poultry stock
• Top up with a little water
• Season with coarse Guérande salt

Cook the pork

• Check the core temperature with a probe in the middle of a piece
• Cook at 80 °C ambient temperature until 75 °C at the core
• At home, cook for 2 hours, or 1 hour in a pressure cooker

Reduce the cooking liquid

• Decant the pork pieces into the pans
• Reduce the cooking liquid

Make the sauce

• Add the tomato purée and bring to a boil
• Thicken with starch mixed with water, to the desired thickness
• Adjust the seasoning with salt and pepper

Assemble and serve

• Fill the pans with the sauce
• Serve the pork with the sauce