I thought it would be fun to find some recipes which use these wonderful Muscats from the Languedoc Roussillon. Boulettes de Porc Caramélisées au Vin Muscat is delicious and is a recipe for meatballs (boulettes means little balls in French) in a caramelized Muscat sauce.
Pork Meatballs Caramelized in Muscat
500g boneless pork (fillet or tenderloin)
10cl soy sauce
3 tbsp dry white Vermouth
2 tbsp Muscat
½ tsp five spice
½ tsp sugar
3 tbsp sunflower oil
Salt & freshly ground black pepper
Cut the pork into small cubes, then place the pieces in the bowl of a mixer. Add 1 tbsp soy sauce, 1 tbsp of Muscat, the five spice, salt and pepper. Mix at medium speed for about 1 minute, until finely chopped. Roll the mixture into balls between your hands and put to one side.
Mix the remaining soy sauce, Muscat, Vermouth and sugar together in a bowl and stir until sugar is dissolved. Heat the sunflower oil in a pan and then brown the meatballs, stirring constantly. When cooked, remove from pan and set aside. Remove the oil from the pan and pour the Muscat sauce. Heat over high heat and then add the meatballs . Cook for a few more minutes, stirring, until the meatballs are coated with caramel. Serve immediately, topped with caramel sauce.