2 kg pork
700 g beef broth
350 g onions
lard or oil
90 g red wine (white wine with capon)
60 g vinegar (verjuice with capon)
75 g whole crushed almonds
1, 5 tsp ginger
1/3 tsp maniguette
1/4 tsp nutmeg
1/8 tsp each: pepper, cloves,
saffron mace for color
20 g sugar
4 g salt (be careful!).

Brown the sliced ​​onions.

Brown the pork cut into pieces. Add onions, broth, salt. Simmer for 1 hour covered.

Add almonds, sugar, wine and spices diluted in vinegar. Simmer for another 1/4 hour. Serve.