Chilli oil noodles are definitely having a moment… but no-one’s ever made them with pulled pork in the mix… until now! My hack for getting handpulled noodle-type vibes is also a total gamechanger – you’ll never look at lasagne sheets the same way again. Hold on to your hats, my friends: this is the recipe that breaks all the rules.
PREP TIME
10 minutes
COOK TIME
4 hours 15 minutes
SERVES
4-6
Ingredients
600g (1 lb 5 oz) pork shoulder
1 x Marion’s Kitchen BBQ Pulled Pork Meal Kit
1 x 375g (13 oz) packet fresh lasagne sheets
Spicy sauce
4 tbsp chilli oil (store bought or see my recipe for homemade chilli oil)
¼ cup vegetable oil
5 cloves garlic, finely chopped
¼ cup finely chopped spring onions (scallions), plus extra to serve
¼ cup fresh coriander (cilantro), stems finely chopped, leaves to garnish
4cm piece ginger, peeled, finely grated
2 tsp chilli powder
1 tbsp sesame seeds
3 tbsp soy sauce
2 tbsp Chinese black vinegar*
2 tbsp sweet dark soy sauce
Steps
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Rub the fragrant spice mix from the BBQ Pulled Pork kit all over the pork, ensuring it’s well coated. Place the pork in the dish of a slow cooker. Next, pour over the sachet of sticky chilli BBQ sauce from the kit over the pork. Add in 1 cup of water to the base of the slow cooker so you don’t dilute any of the sauce on top of the meat, then cook on high heat for 4 hours (or low heat for 6–8 hours) or until super tender and fall apart.
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For the spicy sauce, add the chilli oil and the vegetable oil to a small saucepan and place over a medium-high heat for 2-3 minutes or until just hot. In the meantime, add the chopped garlic, spring onion, coriander stems and remaining ingredients to a large heatproof bowl. Give everything a mix until well combined. Once the oil is hot, pour it over the spicy sauce mixture and stir to combine.
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Rip the lasagne sheets into 2-3cm wide (around 1”) strips. Cook in boiling salted water according to packet instructions until cooked.
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Meanwhile, transfer the cooked pork to a board and pull apart to shred the meat.
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Use tongs to transfer the hot pasta into the spicy sauce mixture, as well as a heaped serving of pulled pork. Toss until well combined.
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Divide among serving bowls, then top each portion with a little more pork, followed by extra spring onion and some coriander leaves.
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Notes:
– Otherwise known as chinkiang vinegar, you can find Chinese black vinegar from an Asian grocer. However, if you are unable to find it, substitute it with half balsamic and half white vinegar.
Sensational Dish
This was soooo good. The right level of sweet/hot spice/textures. Just divine. I used a high quality shop bought chilli oil. I might have to try Marion’s recipe next time.
Who knew?
I made this recipe the other night, so impressive. I used fresh gluten free lasagna sheets OMG they were amazing. Also substituted soy sauce with tamari. Spectacular, certainly be doing this again