Serves 4-6 people


  • 2 tbsp groundnut oil
  • 2 x 400- 500g pack diced pork leg or shoulder
  • 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 chilli flakes
  • 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


  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. 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 spring onion, chilli, 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.

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.