Batch Recipe: Spicy Pork Ragù

Preheat the oven to 150°C.

Grab a large Dutch oven or saucepan and set over a medium-high heat. Working in batches, brown the pork shoulder with a little sesame oil until lovely and golden brown. We’re looking to build really good flavour here, so take your time.

Cut the red onion into chunky slices, finely slice the garlic and cut the ginger into matchsticks.

Whip the pork out of the pan and drop in the onions. Cook for 6-7 mins or until starting to wilt and sweat. Add the garlic and ginger along with the gochujang and cook for 5-6 mins. Add the pork back to the pan, add roughly chopped spring onions and cover with chicken stock. Add the soy and kimchi and bring to a boil.

Add a lid, leaving a slight gap and slide into the oven for 2.5-3 hours, or until the pork is super soft and the sauce has reduced.

Cool and divide between containers ready for the week ahead.