Seared Octopus Zhajiang Lasagna by Eric Sze

Ingredients

• 450g (1 lb) octopus, cleaned and tenderized
• 450g (1 lb) ground pork
• 12 lasagna noodles
• 1/2 cup sweet bean sauce (tianmianjiang)
• 2 tbsp soy sauce
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 green onions, sliced
• 2 tbsp vegetable oil
• 1/2 cup chicken stock

Instructions

1. Boil the octopus in salted water for 45-60 minutes until tender, then drain and slice into bite-sized pieces.
2. Cook lasagna noodles in boiling salted water according to package directions until al dente, drain and set aside.
3. Heat oil in a wok or large pan over medium-high heat, then brown the ground pork until crispy, about 5-7 minutes.
4. Add garlic and ginger to the pork, sautéing for 1 minute until fragrant.
5. Stir in the sweet bean sauce and soy sauce, cook for 2 minutes, then add chicken stock and simmer for 5 minutes until thickened.
6. Sear the octopus pieces in a separate hot pan with a drizzle of oil for 2-3 minutes until charred.
7. Assemble the lasagna in a baking dish by layering noodles, the zhajiang pork mixture, and seared octopus, repeating until all ingredients are used.
8. Bake at 190°C (375°F) for 15-20 minutes until the edges are bubbling and the pasta is set.