You may have to shop for one or two ingredients this week but I am still trying to use up more of those ingredients in your cupboards.
You could exchange the fresh chillis in the recipe for powder. You can substitute the vegetable oil for sunflower, but do not use olive as it will not get hot enough.
Asian style pork casserole with stir fry 2lb shoulder of British pork, chopped into one inch cubes 4 fl oz light soy sauce 1 rounded tablespoon freshly grated peeled root ginger 1 level
dessertspoon brown sugar 1 small onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 2 medium red chillies, deseeded and finely chopped 4 fl oz dry sherry 2 x 3 inch (7.5 cm)
cinnamon sticks 2 whole star anise For the stir-fried green vegetables: 4 oz cauliflower florets 6 oz broccoli florets 2 medium leeks cut into matchsticks 4 spring onions cut into matchsticks 2
inch piece root ginger, peeled and sliced 2 tablespoons vegetable oil 2 cloves garlic, peeled and sliced 3 tablespoons light soy sauce 3 fl oz dry sherry 1 dessertspoon golden caster sugar
Place the pork in a single layer in the base of a four pint casserole dish, then simply mix the ingredients, apart from the cinnamon and star anise together in a bowl, give them a good whisk and pour over the pork.
Then add in the cinnamon sticks and star anise, place the casserole on the hob and bring everything to a gentle simmer over a gentle heat for 45 minutes.
At that point turn the pieces of pork over, replace the lid and simmer for 45 minutes more.
Five minutes before you’re ready to serve, cook the vegetables. Heat the oil over a high heat in a wok. Add the ginger and garlic and fry for 10 seconds, then add the cauliflower and broccoli and stir-fry for one minute.
Next add the leeks and stir-fry for another minute.
Add the spring onions, toss everything together, then add the liquid, plus three fl oz of water and sugar. Reduce the heat to medium, put a lid on and cook for four minutes, stirring occasionally.
Serve the pork and stir-fried greens with the spring onions and chilli sprinkled over each portion, remembering to remove the cinnamon sticks and star anise first.