Korean pork and red pepper stew recipe

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

Method

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