Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g pork, shredded
- 150 g Goronzola
- 100 ml milk
- 2 tablespoon olive oil
- 2 teaspoons paprika powder, noble sweet for the marinade
- 1 teaspoon salt
- 2 medium onion (s), red
- 2 small cloves garlic
- 2 teaspoons stock, grained
- 200 ml red wine, dry
- 3 tablespoon crème fraîche
- 2 dashes Tabasco
- 1 ½ liter water-red wine mix
Print Recipe
Pin Recipe Instructions
- First fry the shredded meat with the oil and spices and then add the finely chopped onions and garlic.
- Then deglaze with the water-red wine mix and the broth and simmer.
- When the meat is nice and tender, pour the rest (200 ml) of red wine on top, add the Gorgonzola, the cream and the creme fraiche and let it melt slowly.
- When everything is creamy, serve with croquettes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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