There is nothing I love more than stuffing myself full of pork. But imagine for a second that this succulent slow cooked meat, was surrounded in a rich cheesy sauce. That my friends is heaven. This Lasagne is something truly special: pure melt in the mouth deliciousness. Enjoy.
What You’ll Need:
- Pork Shoulder joint, about 2kg, boned out and skin removed
- 2 tbsps paprika
- 2 tbsps fennel seed, coarsely ground
- 1 tbsp black pepper, coarsely ground
- 2 tbsps sugar, mixed with 1/2 tbsp salt
- 1/2 tbsp cumin, coarsely ground
- 3 cloves garlic, grated
- 300ml dry cider
- 400g Passata
- Fresh lasagne sheets
- parmesan, grated
- olive oil
How You Make It:
- Bring your pork up to room temperature and grab a big casserole. Brown the pork joint in oil until nicely coloured on both sides. Remove from the heat, leave to cool briefly, then chuck in your dry rub ingredients- fennel, paprika, cumin, pepper, salt, sugar and garlic. Pour in your cider, put a tight fitting lid on top of your pot (or a few layers of foil), and pop in an oven preheated to 140ºC/280ºF for 4 or so hours, checking after 3.
- Remove from the heat and leave to rest for 20 minutes in the leaving the lid on. Shred the pork well in its juice, then add your passata.
- Lay down half of your pork (or less if you have lots) in the bottom of a lasagne dish. Add mozzarella and parmesan, a layer of lasagne sheets, then repeat. Top with ricotta, more mozzarella and parmesan then bake at 200ºC/400ºF for 30 minutes.