Pork Stew (Iyut’e Tishki) 

The term fricassée in French describes a stew comprising pieces of meat that are seared or pan-fried and then braised in stock and served in a white sauce. It’s a classic country dish that goes back to the fourteenth century in France. Over the years, it became French comfort food, and as such migrated to the United States with French explorers and settlers where it could be prepared from easily obtained ingredients, like pork.