Cuisse de porc à l’ananas

Cuisse de Porc à l’Ananas – A Sweet and Savory French-Caribbean Fusion Delight

If you’re looking for a dish that effortlessly marries rich, savory meat with the bright, tropical sweetness of fruit, Cuisse de porc à l’ananas (Pork Leg with Pineapple) is a recipe that hits all the right notes. Inspired by both traditional French cuisine and the warm, bold flavors of the Caribbean, this dish is hearty, aromatic, and bursting with contrast.

Imagine tender pork leg slowly roasted or braised until it falls apart, bathed in a glaze of caramelized pineapple, fragrant spices, and a hint of tangy sweetness. Whether served for a festive dinner, a holiday gathering, or a cozy weekend meal, this recipe is sure to impress.

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Why You’ll Love This Recipe

• Flavor fusion: Classic pork paired with exotic, juicy pineapple.
• Perfectly balanced: Sweet, savory, slightly tangy — every bite is exciting.
• Ideal for gatherings: A great centerpiece dish for entertaining.
• Comforting and elegant: Rustic enough for family, refined enough for guests.

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Ingredients

For the Pork:

• 1 pork leg (cuisse de porc), about 2.5–3 kg
• Salt and freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 large onion, sliced
• 1/2 teaspoon ground allspice
• 1 teaspoon thyme (fresh or dried)
• 2 bay leaves
• 1/2 cup white wine (optional but recommended)
• 1 cup chicken or vegetable broth

For the Pineapple Glaze:

• 1 ripe pineapple, peeled, cored, and cut into chunks
• 2 tablespoons brown sugar or honey
• Juice of 1 lime
• 1 tablespoon soy sauce (for umami depth)
• 1 teaspoon grated fresh ginger (optional for a zesty twist)
• A pinch of chili flakes (optional, for heat)

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