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Milly's Summer Catalogue

Korean Pork and red pepper stew from The Cafe

As featured on Wednesday the 1st of May's Show


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

METHOD


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.