Yep, you guessed it – it's another batch recipe. And this one is a tender pork ragù that can be transformed into three delicious recipes to see you through the week. Enjoy.
Serves
6
Diced Pork Shoulder
Red Onions
Garlic Cloves
Ginger
Gochujang
Spring Onions
Chicken Stock
Soy Sauce
Kimchi
Sesame Oil
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Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Notes (4)
J
Jack D.
8 days ago
If you have a lot of excess liquid it makes a great soup. I used a pork shoulder joint so made crackling and used it as a soup topper. Delicious!
E
Emmanuelle N.
24 days ago
Easy and delicious!
L
Laura P.
2 months ago
This is one of my favourite batches! So delicious and comforting
A
Andrew B.
2 months ago
Says it’s a 2 hour cook at the top but then it says to cook it in the oven for 2.5 - 3 hours after everything else. It’s more like a 3.5 hour cook therefore
Mob
2 months ago
·Admin
Thanks for the feedback Andrew, we've upped the cooking time with this is mind!
A
Andrew B.
2 months ago
Quick follow up - this dish is absolutely delicious! My favourite batch cook so far. We did the sweet potato recipe with this as a base last night and it was epic!
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.