METHOD

1. Preheat oven to 180°C (350°F). Heat the oil in a large ovenproof heavy-based saucepan over medium heat. Add the pork, sprinkle with salt and pepper and cook for 5–6 minutes each side or until browned. Remove from the pan and set aside. 
2. Add the onion and garlic and cook for 6–7 minutes or until lightly browned. Add the flour and cook, stirring, for 1 minute. Add the sugar, vinegar, thyme, paprika and cayenne and stir well to combine. Add the stock, tomato, bay leaves and pork and bring to a simmer. Cover, place on an oven tray and cook in the oven for 2 hours 15 minutes or until very tender. 
3. Remove the pork from the cooking liquid and, using 2 forks, shred the meat, discarding the fat. Skim the fat from the surface of the liquid and discard. Return the pork to the saucepan. To make the bechamel sauce, melt the butter in a medium saucepan over medium heat. 
4. Add the flour and cook, whisking, for 1–2 minutes or until well combined. Gradually whisk in the milk and cook, whisking, for 1 minute or until just thickened. Remove from the heat and whisk in the mustard until combined. Set aside to cool slightly. 
5. Place the provolone and mozzarella in a large bowl and mix to combine. Increase oven temperature to 200°C (400°F). Line the base of a lightly greased 27cm x 22cm (3.5-litre-capacity) ovenproof dish with 1 layer of lasagne sheets, trimming to fit. Top with half the pork mixture and 1 cup of the cheese mixture. 
6. Repeat to make another layer, and finish with 1 layer of lasagne sheets, the bechamel sauce and remaining cheese. Place the dish on an oven tray and cook for 35–40 minutes or until golden and melted. Sprinkle with extra thyme. Allow to cool for 10 minutes before serving. Serves 8–10
   

Photography: Anson Smart