Slow-cooked pork & eggplant cannelloni with crème fraiche
Ingredients 800g eggplant, diced 1/3 cup (80ml) extra virgin olive oil 2kg boneless pork shoulder, trimmed and cut into thirds 2 brown onions, finely chopped 6
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Cooking tools:
- Saucepan
- Slotted spoon
- Fork
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Baking dish
- Parchment paper
- Aluminum foil
- Oven
- Stove
- Plate
Ingredients
- 800g eggplant, diced
- 1/3 cup (80ml) extra virgin olive oil
- 2kg boneless pork shoulder, trimmed and cut into thirds
- 2 brown onions, finely chopped
- 6 cloves garlic, finely chopped
- 2 tablespoons plain flour
- 1/4 cup (55g) brown sugar
- 1/4 cup (60ml) balsamic vinegar
- Zest of half orange
- 1/4 cup thyme leaves
- 2 tablespoons smoked paprika
- 2 1/2 cups (750ml) chicken stock
- 2 x 400g cans cherry tomatoes
- 4 bay leaves
- 20 fresh lasagne sheets
- 400ml Bulla Crème Fraiche
- Finely grated Parmesan or Provolone cheese
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