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Korean pork and red pepper stew

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Ingredients

Olive oil
1.25kg Boned pork shoulder, skin and fat trimmed, cut into 4cm cubes
2 Red peppers, seeded and thickly sliced
Bunch spring onions, trimmed and roughly chopped, 2 set aside for garnish
1 Red chilli, seeded and finely chopped
1 tsp Crushed fermented chilli paste
2 Tsp Light soy sauce
1 tsp Soft light brown sugar
2 Tsp Oyster sauce
4cm piece Ginger, finely grated
2 Garlic cloves, chopped
300ml Chicken stock

Korean pork and red pepper stew

  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat a large pot, add some oil and 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
Done

Using the same pan, cook the peppers for 5 mins, stirring, until just starting to brown at the edges. Add the spring onion, chilli, fermented chilli paste, soy sauce, sugar, oyster sauce, ginger, garlic and stock.

3
Done

Bring to the boil, then cover and transfer to a oven at 170c for 1.5-2 hrs, or until the pork is tender, but still holds its shape. Season to taste,

Shred the reserved spring onions and scatter over the stew, to serve.

4
Done

If you prefer a less runny stew, once cooked, mix 2 Tsp of the broth with a heaped tsp cornflour. Stir it into the stew over a medium heat for 1 min, or until thickened.

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