This dish brings me back 24 years and my first year at catering college. It’s an absolute cracker and something very different to do with minced pork. It’s also commonly made with minced veal. Feel free to add some caramelized onions and some sage or even some spices. There are no rules. I prefer to go with high quality, well reared, pork with some white pepper and this lovely compote as an accompaniment.
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