Photograph: Martin Poole
- 1 tbsp oil
- 750 g boneless pork shoulder
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tbsp plain flour
- ½ x 90g jar spicy jerk paste (use the whole jar if you like spicy food)
- 750 ml chicken stock
- 750 g sweet potatoes, peeled and chopped into chunks
- 2 red peppers, halved, deseeded and cut into large pieces
- soured cream or yogurt, to serve
- 1 tbsp fresh flat-leaf parsley, chopped, to garnish
Preheat the oven to 160°C, fan 140°C, gas 3. Heat the oil in a casserole dish and brown the pork in batches, transferring it to a plate as you go. Add the onion to the dish and soften it over a gentle heat. Stir in the garlic and cook for 1 minute.
Stir in the flour, followed by the spicy jerk paste, then add the chicken stock. Return the pork to the casserole dish and bring to the boil. Cover with a lid and transfer to the oven for 2 hours, adding the sweet potatoes and peppers after 1 hour.
When the pork and vegetables are tender, remove the casserole from the oven; check the seasoning. Serve with a dollop of soured cream or yogurt and scatter with parsley.
Get ahead: make up to 2 days ahead; cool, cover and chill.
Kitchen secret: use up leftover jerk paste another day by smearing on chicken before griddling. Serve in flour tortillas with peppers and onions.