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Korean pork and red pepper stew recipe

Korean pork and red pepper stew recipe

252 ratings

Created by The Tesco Real Food team

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. See method

  • Serves 6
  • 13 mins to prepare and 2 hrs 17 mins to cook
  • 306 calories / serving
  • Healthy

Ingredients

  • 2 tbsp groundnut oil
  • 1.25kg boned pork shoulder, skin and fat trimmed, cut into 4cm cubes (or 2 x 500g pack diced pork topside)
  • 2 red peppers, seeded and thickly sliced
  • bunch spring onions, trimmed and roughly chopped (2 set aside)
  • 1 red chilli, seeded and finely chopped
  • 1 tsp Ingredients crushed chilli paste
  • 2 tbsp light soy sauce
  • 1 tsp soft light brown sugar
  • 2 tbsp oyster sauce
  • 4cm piece ginger, finely grated
  • 2 garlic cloves, chopped
  • 300ml chicken stock
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1285kj
    306kcal     15%

  • Fat

    12g 18%

  • Saturates

    4g 18%

  • Sugars

    5g 5%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 5.9g Protein 43g Fibre 1.2g

Method

  1. 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 mins, 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.
  2. Using the same pan, cook the peppers for 5 mins, stirring, until just starting to brown at the edges.
  3. Add the pork, spring onion, chilli, ½ 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 hrs, or until the pork is tender, but still holds its shape. Season to taste, adding the remaining chilli paste, if needed.
  4. 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 min, or until thickened.

See more Korean recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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