Korean Pork and Red Pepper Stew

June 21, 2018


  • 500g Pork for Stewing
  • 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 Teaspoon crushed chilli paste
  • 2 Tablespoon light soy sauce
  • 1 Teaspoon soft light brown sugar
  • 2 Tablespoons oyster sauce
  • 4cm piece ginger, finely grated
  • 2 garlic cloves, chopped
  • 300ml chicken stock


  1. Preheat the oven to 190°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, ½ teaspoon 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.