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Slow-cooked pork and eggplant cannelloni with crème fraiche
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Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
240 minutes
Savory slow-cooked pork and eggplant cannelloni topped with creamy crème fraîche, perfect for sharing with loved ones.
Ingredients:
  • 1⁄227.50 gm extra virgin olive oil
  • 800g eggplant, diced
  • 2kg boneless pork shoulder, trimmed and cut into thirds
  • 2 brown onions, finely chopped
  • 6 cloves garlic, finely chopped
  • 40.00 ml plain flour
  • 45.00 gm brown sugar
  • 62.50 ml balsamic vinegar
  • Zest of half orange
  • 62.50 ml thyme leaves
  • 20.00 gm smoked paprika
  • 637.50 gm chicken style liquid stock
  • 2 x 400g canned cherry tomatoes
  • 4 bay leaves
  • 20 fresh lasagne sheets
  • 400ml Crème Fraiche
  • Parmesan or Provolone cheese, finely grated
Instructions:
  • Heat a generous amount of oil in a large heavy-based saucepan over medium heat. Fry the eggplant in batches until beautifully golden, then remove with a slotted spoon and set aside. Repeat with the remaining eggplant, adding more oil as necessary.
  • Place the pork in the pan, season with salt and pepper, and cook until it has a nice brown color. Take the pork out of the pan and set it aside. Cook the onion and garlic until they are lightly browned. Stir in the flour and cook for 1 minute. Add the sugar, balsamic vinegar, orange zest, thyme, and paprika. Mix well. Pour in the stock, add the tomato, bay leaves, half of the eggplant, and the pork. Bring to a simmer. Cover and cook over low heat for 2-3 hours or until the pork is very tender.
  • Shred the pork with two forks and mix it with 2 cups of sauce to create the cannelloni filling. Combine the remaining eggplant with the sauce and simmer to thicken if needed.
  • - Preheat the oven to 200C (180C fan forced) and grease the base of an ovenproof dish. - Spread approximately 1⁄3 cup of meat mixture onto a pasta sheet and roll it lengthwise. - Place the filled pasta sheet in the baking dish fold side down, then repeat with the remaining filling and pasta sheets. - Spoon the rest of the sauce over the cannelloni, cover tightly with baking paper and foil, and cook for 20-30 minutes. - Uncover, plate two cannelloni with sauce, add a dollop of crème fraiche, sprinkle with a generous handful of grated cheese, and quickly brown the cheese under the grill.

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