Gochujang Pork Lasagne
Korean inspired Gochujang braised pork, herby sesame ricotta, and lashings of mozzarella.
Done in 2 hours
Serves 4
Ingredients
for the pork
1kgboneless pork shoulder, diced
400gchopped tomatoes
2 tbspgochujang
1 tbsptomato paste
1onion, quartered
3spring onions
1red chilli
3garlic cloves
300mlchicken or pork stock
250mlbeer
2 tspbrown sugar
2 tbspsoy sauce
1 tsprice vinegar
for the ricotta mix
400gricotta
4garlic cloves, minced
3spring onions, finely chopped
1 tspsesame oil
1lime, juiced
Splashmilk
Pinchsalt
for the lasagne
Lasagne sheets
Low moisture mozzarella, shredded
Spring onions
Gochugaru (or any type of chilli flakes)
Everything that's good about lasagne (cheese, meat sauce, lasagne sheets), but a little bit different. Trust us, you're gonna love it
Method
Dice the pork shoulder, and season with salt and pepper. Brown all of the pork, in batches, in a large dutch oven until it's golden brown on all sides. Remove from the pan
Add the aromatics (onion, garlic, ginger, chilli, spring onions), and char in the same pan. Add tomato paste and Gochujang, then deglaze with a little splash of stock
Add to a blender, and blend until smooth. Add the pork back in, cover with the blended mix, add chopped tomatoes, and top up with beer. Add soy, brown sugar, and rice vinegar.
Top with a lid, leaving a small gap, and leave to cook on medium/low for 1 hour, or until the pork is tender. Pull the pork apart with two forks
Meanwhile, prepare the ricotta mix. Combine the ricotta, spring onions, garlic, sesame, lime, salt, and pepper. Loosen with a splash of milk
Once the sauce has thickened and the pork is pulled, heat the oven to 200 C.
Start layering the lasagne - sauce, ricotta, mozzarella, pasta, repeat. Once you're at the top, don't add a final pasta layer just finish with extra mozzarella. Cover loosely with foil and bake for 30 minutes, then uncovered for a final 10-15 until browned and bubbling. Enjoy!
