Pork and cabbage Szechuan style lasagna
1 Package of wonton wrappers
1 Pound spicy ground pork
1 Head of cabbage sliced thin
2 Carrots dices
1 Onion diced
1 tbsp Minced ginger
4 Garlic cloves minced
[Cream Cheese Filling]
2 8oz box of cream cheese
1 cup sweet chilli sauce
7 Whole dried arbol chilis stems removed
2 tsp Sichuan peppercorns
¼ Cup Vegetable oil
1 tbsp. Sesame oil
2 tbsp. Rice wine vinegar
3 tbsp. Soy sauce
1 tbsp. Worstchire sauce
1 tbsp. Brown sugar
1 tbsp. Minced garlic
1tbsp Toasted sesame seeds
TipsSauce can be stored in a sealed container in the fridge for up to 2 weeks.
Directions Preparing: 30 minCooking: 60 min
Step 2Heat a large saute pan or wok(if using a wok make sure its piping hot).
Step 3Add onions,carrots,garlic,and ginger saute until aromatic
Step 4Add ground pork, salt and pepper
Step 5Sauté pork until medium about 4 minutes then add cabbage sauté cabbage and cook until cabbage has wilted next
Step 6Layer wonton wrappers evenly in your baking dish then add pork mixture
Step 7Next, drizzle the chili oil then add cream cheese Mozzarella mixture
Step 8 Add another later of wonton skins and repeat
Step 9Top layer should be pork mixture and a sprinkle of cheese and hot chili oil -
Step 10Bake at 350 for about 10 minutes
Step 11Cut and serve.
Step 12[Cream Cheese Filling]
Step 13Mix together until smooth.
Step 15Place chilies and Sichuan peppercorns in a steam pot and steam for, about 60 seconds. a food processor and crush until it's about the texture of store-bought crushed red pepper flakes. Transfer to a small saucepan.
Step 16Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame oil and set aside.
Step 17Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready to use.