- 15ml vegetable oil
- 250g white onion, roughly chopped
- 3 cloves garlic, crushed
- ½ red chilli, finely chopped
- 1 tsp mixed spice
- 1 tsp ground coriander
- 2 star anise
- 1 tsp ground ginger
- 600g diced pork
- 1 tbsp honey
- 1 tbsp black treacle
- 30ml soy sauce
- 80ml white wine
- 400ml chicken stock
- 250g carrots, roughly chopped
- 1 baby gem lettuce, shredded
- ½ bunch spring onions, finely sliced
- Salt and pepper to taste
Preheat the oven to 160°C (150°C fan/gas mark 3).
Place a pan on a medium heat and, once it's hot, add the oil, followed by the onion and garlic. Sauté until soft.
Add the chilli and spices and fry for 2 minutes.
Add the pork pieces and fry until browned.
Add the honey, treacle and soy sauce and stir well. Add the white wine, chicken stock and carrots and stir again. Season with salt and pepper.
Transfer to an ovenproof dish, cover with a lid or foil, and cook in the oven for 1 hour 30 minutes until the pork is soft.
Remove from the oven and stir in the shredded lettuce and spring onions. Check the seasoning and serve.
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