ADVERTISEMENT

Cuisse de porc à l’ananas

ADVERTISEMENT


🔥 How to Make Cuisse de Porc à l’Ananas

1. Marinate the Pork

Rub the pork leg with Dijon mustard, garlic, salt, pepper, thyme, and allspice. Cover and let it marinate for at least 2 hours (or overnight in the fridge for maximum flavor).

2. Brown the Pork

Preheat your oven to 325°F (160°C). In a large Dutch oven or oven-safe roasting pan, heat olive oil over medium-high heat. Sear the pork leg on all sides until golden brown. Remove and set aside.

3. Build the Base

Add onions to the same pan and sauté until softened and caramelized. Deglaze with white wine (if using), scraping up the browned bits, then add broth and bay leaves.

4. Slow Cook

Return the pork leg to the pan. Cover and roast in the oven for 2.5 to 3 hours, basting occasionally, until the meat is tender and pulls away from the bone easily.

5. Make the Pineapple Glaze

While the pork is roasting, place pineapple chunks in a saucepan with brown sugar, lime juice, soy sauce, and ginger. Simmer over medium heat until the pineapple is soft and slightly caramelized (about 15–20 minutes). Optional: Blend for a smoother glaze or leave chunky for texture.

6. Finish the Dish

In the last 30 minutes of roasting, pour the pineapple glaze over the pork and let it caramelize on top. Increase the oven temperature slightly (to 375°F/190°C) to get a beautifully browned, sticky finish.

7. Serve & Enjoy

Slice or shred the pork and serve it generously spooned with the pineapple sauce. Garnish with fresh herbs or extra pineapple chunks if desired.


🍽️ What to Serve With It

  • Rice or couscous: Perfect for soaking up the sauce
  • Roasted sweet potatoes: A naturally sweet and hearty side
  • Grilled plantains: Caribbean-inspired and utterly delicious
  • Simple green salad: For freshness and balance

💡 Tips & Variations

  • No fresh pineapple? Use canned chunks (in juice, not syrup) and reduce the added sugar.
  • Want a spicier version? Add scotch bonnet or chili pepper to the glaze.
  • Make it in a slow cooker: Sear the pork first, then cook on low for 8 hours.
  • Prefer boneless? Pork shoulder or butt works great and is easier to carve.

✨ Final Thoughts

Cuisse de porc à l’ananas is more than just a pork dish—it’s a celebration of contrast and culture. Sweet meets savory, rustic meets refined, and every bite tells a story. Whether you’re channeling French countryside charm or island warmth, this recipe delivers unforgettable flavor and soul-satisfying comfort.

So go ahead—bring this fusion favorite to your table and watch it become a new classic in your kitchen. 🍍🍽️🇫🇷

ADVERTISEMENT

ADVERTISEMENT

Leave a Comment