This hearty yet healthy red pepper and pork stew makes for a tasty main that will fuel the family. Cooking low and slow lets the Asian flavours infuse and gives pork that is gorgeously tender.
- Preheat the oven to gas 5, 190°c, fan 170°c. Heat the oil in a large ovenproof pan or casserole dish. Add the pork and sear over a medium-high heat for 6-8 minutes, turning until browned on all sides. (If the pan is on the small side, do this in two batches.) Remove the pork from the pan, and set aside on a plate, until needed.
- Using the same pan, cook the peppers for 5 minutes, stirring, until just starting to brown at the edges.
- Add the spring onion, chilli, 1/2 tsp of the chilli paste, soy sauce, sugar, oyster sauce, ginger, garlic and stock. Bring to the boil, then cover and transfer to the oven for 1.5-2 hours, or until the pork is tender, but still holds its shape. Season to taste, adding the remaining chilli paste, if needed.
- Shred the reserved spring onions and scatter over the stew, to serve.
Tip: If you prefer a less runny stew, once cooked, mix 2 tbsp of the broth with a heaped tsp cornflour. Stir it into the stew over a medium heat for 1 minute, or until thickened.
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