Pulled pork in sour cream with guanciale

If you are looking for a way to cook pork in a simple and easy way - come to us. Sour cream adds a touch of spicy flavour and the gentian adds a light spice. The recipe is simple and easy.


1 kg of pork cut into shreds for butchering (front or back shank is ideal)

2 cibulines

3 carrots

250 ml white wine

250 ml water

2 tablespoons girchitsa (not hot)

2 tbsp. boroszyn

olive oil

30 g of olive oil

200 ml sour cream or thick verjuice

salt, pepper.


In a frying pan, fry the pork shanks in olive oil.

At the same time, clean the carrots and cut them into small cubes, trim the onion, all at the same time in a bowl where the stew is cooked.

As soon as the vegetables begin to soften, add the water, white wine and pork chops.

Cover the casserole with the cress and cook for 45 minutes.

Take out the pork chops, add the oil and the pork, stir for 1 hour, then add the gentian and the thick tops. Let the sauce thicken.

Add the sauce and cover with the saucepan for 5 minutes to allow the sauce to seep through.

Serve with boiled potatoes.


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