Slow simmered chilli pork-Flavours by Donna Hay

I purchased this book about 9 years ago, in fact I have many Donna Hay books from my early cookery years-her style is very simplistic and the pictures are very inspiring, especially when one is cooking in a run down nurses home as I was! This recipe serves a very hungry 4, and makes a great alternative to a take-away, with a warm, oriental flavour.

1 tbs of olive oil
2 onions chopped
2 cloves of garlic sliced
2 tbs of grated ginger
1-2 large red chillies, chopped
750g diced pork shoulder
8 fluid ounces of Chinese cooking wine
4 fluid ounces of Soy sauce
8 fluid ounces of beef stock
2 tbs of brown sugar
handful of coriander leaves

Heat the oil in a pan and add the onion and garlic and allow to cook for 5 minutes until soften. Add the diced pork and cook briefly until sealed.
Add the chillies and ginger and also the liquid ingredients, and add the sugar and stir in.
Allow to simmer for approx 50 minutes, until the pork is tender and the sauce is thickened. Do add further sugar if you feel it needs it.
A tip from my friend Brenda over at Violets Pantry-if the dish is too spicy, add the juice of half a lemon, leave for a few moments and re-taste.
Sprinkle the coriander leaves ad serve with lots of fluffy, white rice.