Chinese Pork and Ginger Casserole

Serves 4

Ingredients

30ml (2 tbsp) vegetable oil

1 small onion skinned and finely chopped

2.5cm (1 inch) piece of fresh root ginger

700g (1½lb) boneless lean pork (shoulder or spare rib) cubed

30ml (2 tbsp) dry sherry

15ml (1 tbsp) soy sauce

300ml (½ pint ginger ale

2.5ml (½ tsp) five-spice powder

salt and freshly ground pepper

50g (2oz) stem ginger, sliced

½ red pepper, cored, seeded and sliced.

Method

1. Heat the oil in a flameproof casserole, add the onion and fry gently for 5 minutes until soft but not coloured.

2. Meanwhile skin the root ginger and crush the flesh with a mortar and pestle.

3. Add the crushed ginger to the casserole with the pork, increase the heat and fry until the meat is browned on all sides.

4. Stir in the sherry and soy sauce, then the ginger ale, five-spice powder and seasoning to taste. Bring slowly to boiling point, stirring, then lower the heat, cover and simmer for about 1 hour until the pork is just tender.

5. Add the stem ginger and pepper slices to the casserole and continue cooking for a further 10 minutes. Serve hot.