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    Korean Pork Bolognese

    By Rachel Callan  •   1 minute read

    Peter Augustus gourmet beef pasta with cheese and gochujang, served in white bowls
    Fresh ingredients for pasta dish on wooden board – ground meat, pasta, mushrooms and vegetables

    INGREDIENTS

    • 500g pork mince
    • 4 cloves garlic
    • 1 tbsp grated ginger
    • ½ brown onion
    • 1 carrot
    • 6 button mushrooms
    • 3 tbsp gochujang
    • 2 tbsp tomato paste
    • 100ml cream
    • 250ml passata
    • Pasta
    • Spring onion – optional garnish
    • Grated parmesan

     

    METHOD

    1. Blend the vegetables and spices
    2. Pan fry pork mince on high heat for approx. 4 mins
    3. Add blended vegetables and cook for a further 3 mins
    4. Add the tomato paste and gochujang and cook for 1 minute
    5. Next, add the passata and cook for 2 minutes
    6. Finish with the cream and cook for a further minute
    7. Serve with pasta, grated parmesan and some chopped spring onions

    TIPS / TRICKS

    • Cook the pork on high heat and break it up as you go to get a nice caramelization on it
    • Pork Bolognese will keep for up to 3 days in the fridge
    • If freezing then do so before adding the cream in – add the cream when reheating
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