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.
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. 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.
NB: 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.