Every now and again I write a list of what’s lurking in my freezer. It’s great for meal planning and also for using up stuff that’s been frozen for a long time (and I’ve forgotten about!) Such as some cubed pork I found tucked under a bag of oven chips. So I looked online for a recipe and came up with Tesco’s Korean Pork and Red Pepper Casserole. Most of the ingredients are storecupboard staples, so it was inexpensive as well as tasty!
Korean Pork and Red Pepper Casserole
Course: Main MealsDifficulty: Easy6
servings13
minutes2
hours13
minutes306
kcalThis hearty yet healthy red pepper and pork stew is so tender once cooked and permeated with Asian flavours that make it moreish. I added some coconut milk to some I had left over and reheated it in the microwave – even more delish in my humble opinion!
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
Directions
- 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.
- Using the same pan, cook the peppers for 5 mins, stirring, until just starting to brown at the edges.
- Add the spring onion, chilli, ½ tsp of the chilli paste, soy sauce, sugar, oyster sauce, ginger, garlic and stock. Bring to the boil, add the pork, then cover and transfer to the oven for 1.5-2 hrs, or until the meat 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.
Cook’s 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.
More tried and tasted pork recipes can be discovered here
