A great pie recipe for any occasion:
Mix shredded pork and cornstarch, season with salt and pepper. Fry in portions in clarified butter, turning. Extinguish with red wine, cook. Pour in meat broth and simmer gently for fifteen minutes halfway with the lid closed.
Season with salt and gingerbread spice. If desired, refine the sauce with a little crem fraiche.
Serve with wide noodles.
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