Braised Pork Lasagna
- 1 tablespoon whole fennel seed
- 1 tablespoon whole coriander seed
- 1 tablespoon black pepper, plus as needed
- 1 teaspoon red pepper flakes
- ¼ cup brown sugar
- ½ cup kosher salt, plus extra as needed
- 4 pounds pork butt
- 5 cloves garlic
- 5 sprigs thyme and rosemary
- 32 ounces cream ale
- 32 ounces pork or chicken stock
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pickled Fresno chili
- ¼ cup red wine vinegar
- 3 bunches dark leafy greens, trimmed
- Fresh pasta cut into 3- or 4-inch circles
- Béchamel, recipe follows
- Roasted heirloom tomatoes, as needed
- Grated parmesan, as needed
Coarsely grind all whole spices and mix with sugar and salt to form rub. Rub pork butt and cure overnight. Roast at 400 F for up to 45 minutes. Transfer to deep pan. Add garlic, rosemary, beer and stock and braise in 275 F oven for 5 to 6 hours.
Shred pork into pot, strain liquid on meat. Reduce liquid 40 to 60 minutes. Cool overnight in liquid.
Heat olive oil and sweat onions until translucent. Add garlic and chili flakes. Cook until flagrant; add greens and red wine vinegar. Cook until tender. Season with salt and pepper.
Grease 3 or 4-inch ring molds. Place a layer of pasta, followed pork mix and béchamel. Add another layer of pasta then greens, tomatoes and bechamel. Layer until dish is filled. Spread béchamel on top; then parmesan. Bake at 350 F until center reaches 170 F. Makes 10 servings.
To make the béchamel, boil ½ gallon whole milk. Melt ½ pound of butter; whisk in 8 ounces flour; add to hot milk. Cook 5 minutes until thick. Add ½ teaspoon nutmeg, pinch of cloves and cinnamon, pepper and salt to taste. Remove from heat; whisk in 1 pound provolone until melted.
Recipe by Chef Brian Arnoff, Kitchen Sink Food & Drink, Beacon, New York