This is what I used and how I made it ... I can also tell you it didn't hang around on the plate long either ... delicious was the word used when the meal was complete!
450g diced leg (or shoulder) of pork
1/2 large red pepper
1/2 large orange pepper
1/2 large yellow pepper
1 onion (you can use white or red) sliced
mushrooms, a handful 4 - 6
salt and black pepper for seasoning
gravy / stock (of choice) about 3/4 pint (to cover meat etc)
Wipe / wash meat and all vegetables with water before using
Put oven on to warm up. Gas 4, Electric 180
Dice up meat into approx 1 inch 'chunks' and place in oven proof casserole dish
Remove skin from onion and slice, add to casserole dish
De-seed, as appropriate all, peppers and cut into square pieces, add to casserole dish
Peel and slice carrot and add to casserole dish
Slice or quarter mushrooms and add to casserole dish
season with salt and black pepper
add herbs of your choice - I used dried mixed herbs
Make up your stock and pour over meat and vegetables to cover
Put lid on casserole dish, place in warmed oven, cook for approx 1 1/2 hours until meat is tender.
Tip - I usually gently stir all ingredients at least twice during cooking
Whilst casserole is cooking prepare any accompanying vegetables
Serve on warmed plates and enjoy
How about this tip for preparing onions:
To chop the onion, cut in half from top to bottom. Put the cut side down and make a number of horizontal cuts towards, but not quite reaching, the root. Then make as many vertical cuts through the onion, again not quite reaching the root. Holding the onion very firmly and with the knife blade at right angles to the first set of cuts that you made, slice down vertically - the onion will fall away in small pieces as you go. Continue cutting until you reach the root, which you can now discard.
To slice, trim the root off, then cut in slices moving from the root end towards the top. Leave as slices or separate each one out into rings.
All onions are best prepared just before you use them.
All the best Jan