Spicy pork ragu

https://www.mob.co.uk/recipes/spicy-pork-ragu

Serve with rice or noodles, or baked sweet potato. 

Edamame beans nice on side, sesame dees for crunch.

These quantities for 8 ie freeze half 

1 kg

Diced Pork Shoulder

4

Red Onions

8

Garlic Cloves

40 g

Ginger

4 tbsp

Gochujang

66¾ g

Spring Onions

1½ L

Chicken Stock

8 tbsp

Soy Sauce

266¾ g

Kimchi

To serve

Sesame Oil

Salt

Make it less spicy - swap half the gojujung for hoisin sauce. Subst saurkraut for kimchi, or just red cabbage.

Step 1.

Preheat the oven to 150°C.

Step 2.

Grab a large Dutch oven or saucepan and set over a medium-high heat. Working in batches, brown the pork shoulder with a little sesame oil until lovely and golden brown. We're looking to build really good flavour here, so take your time.

Step 3.

Cut the red onion into chunky slices, finely slice the garlic and cut the ginger into matchsticks.

Step 4.

Whip the pork out of the pan and drop in the onions. Cook for 6-7 mins or until starting to wilt and sweat. Add the garlic and ginger along with the gochujang and cook for 5-6 mins. Add the pork back to the pan, add roughly chopped spring onions and cover with chicken stock. Add the soy and kimchi and bring to a boil.

Step 5.

Add a lid, leaving a slight gap and slide into the oven for 2.5-3 hours, or until the pork is super soft and the sauce has reduced.

Or: cook in slow cooker, 3 hours on high or 6 on low. 

Make it less spicy - swap half the gojujung for hoisin sauce