Asian Caramel Slow Cooker Pulled Pork

4-5 lbs. pork shoulder/pork butt trimmed of excess fat
1 tablespoon olive oil

Wet Rub

2 tablespoons toasted sesame seed oil
2 tablespoons ginger powder sounds like a lot but it's amazing
1 tablespoon garlic powder
1 tsp EACH salt, onion powder
1/2 teaspoon black pepper

Slow Cooker Sauce

1/2 cup coconut milk (I like Chakoah)
1/2 cup reduced sodium soy sauce
1/3 cup Japanese sweet rice wine/mirin may substitute dry sherry
1/4 cup Asian sweet chili sauce
2 tablespoons fish sauce
1 tablespoon Sriracha/ Asian hot chili sauce
1 tablespoon cornstarch

Caramel Sauce

1 1/4 cup packed brown sugar
1/4 cup water


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Meatball lasagne

Ingredients

500g pork and veal mince
35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
1 egg, lightly whisked
2 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
2 x 400g btl Napoletana sauce
10 dried lasagne sheets
200g thinly sliced smoked ham
250g (2 1/2 cups) coarsely grated mozzarella
375ml (1 1/2 cups) water
25g (1/3 cup) finely grated parmesan
Fresh basil leaves, extra, to serve

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Pork and Sage Cassoulet

1 cup (200g) dry white beans
2 tbsp olive oil
500g Pork Sausages
500g Pork Spare Ribs, rind removed, cut into 3cm pieces
1 brown onion, coarsely chopped
1 large fennel, thinly sliced
4 cloves garlic, crushed
1 cup (250ml) dry white wine
2 x 400g can diced tomatoes
2 cups (500ml) chicken stock
2 sprigs thyme
1 1/2 tbsp sage finely shredded
2 dried bay leaves
2 cups (140g) stale breadcrumbs, (made from day-old bread)
Thyme sprigs, extra, to serve


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