Our second night of pork was not quite as successful as our first. Actually, the flavor was fine, but the presentation of the casserole left, I felt, something to be desired, and it was too salty and sweet. In any case, we first prepared the ingredients: braised/caramelized onions in red wine, squash lightly breaded in flour-and-thyme and lightly fried, and pork sausage meatballs cooked in their own fat. Then we assembled and baked the casserole. The end-result was saved by generously covering the casserole with grated parmesan.
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