Bill Granger recipe: Pulled-pork lasagne
Sunday 26 January 2014
This lasagne might read like quite an enterprise, but really it needs close to no hands-on cooking. The meat doesn't even need browning, and using crème fraîche instead of making a bechamel makes it even easier.
For the meat sauce
2 carrots, sliced
2 onions, sliced
2 celery sticks, sliced
3 garlic cloves, sliced
½ tsp chilli flakes
2 bay leaves
3 sprigs rosemary
1kg pork shoulder on the bone
250ml dry white wine
250ml good-quality chicken stock
200ml tinned chopped tomatoes
Pared zest ½ orange
For the lasagne
Oil for greasing
350g fresh lasagne sheets
200ml tub crème fraîche, thinned with 1 tbsp water
4 tbsp freshly grated Parmesan
125g mozzarella, torn
Preheat the oven to 180C/350F/Gas4. Place the carrots, onion, celery, garlic, chilli and herbs in a large casserole dish. Season the pork with sea salt and black pepper. Add to the dish and turn to coat in the pan juices.
Pour in the wine, boil for 2 minutes then add the stock, chopped tomatoes and orange zest. Bring to the boil. Cover with a tight-fitting lid and transfer to the oven. Braise for 3 hours, or until meltingly tender.
Remove the pork from the sauce using a slotted spoon, leave to cool for a few minutes then shred the meat from the bone k using a fork. Stir the shredded meat into the sauce and discard the bones. Season to taste.
For the lasagne, increase the oven temperature to 200C/ 400F/Gas6. Grease a large ovenproof dish with olive oil. Line with a layer of lasagne, top with a third of the meat sauce, then a quarter of the crème fraîche and 1 tbsp of Parmesan, and repeat the layers twice.
Finish with a layer of lasagne sheets, topped with mozzarella, crème fraîche and 1 tbsp of Parmesan. Bake for 30 to 35 minutes, until golden.
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