Thai-inspired Peanut Pork

This simple Thai-inspired Peanut Pork melts in the mouth and is all cooked in one pan, with the oven doing most of the work.

The pork is slow-cooked until it's fall-apart tender, in a delicious sauce packed with Thai inspired flavours and finished off with fresh beansprouts and coriander. It's perfect comfort food as the evenings are getting cooler.

• 1 tbsp sunflower oil
• 1 kg (2.2 lb) diced pork shoulder
• 1 onion - peeled and chopped
• 2 tbsp. ground coriander
• 1 tbsp ground cumin
• 1 tsp ground ginger
• ¼ tsp garlic salt
• 300 ml (1 ¼ cups) chicken/veg stock - (use vegetable bouillon for gluten free)
• 400 ml (14 oz) can full fat coconut milk
• 2 heaped tbsp peanut butter - check if you need it to be gluten free, it usually is though
• 2 tbsp fish sauce
• Juice of 1 lime
• 100 g (1 cup) beansprouts - (these can be fresh, or canned beansprouts that have been drained)

To Serve:

• Boiled rice
• Fresh coriander - cilantro - roughly torn
• Green chillies - I use Fresno chillies, chopped
• Chili flakes
• Steamed tenderstem broccoli - (optional)