1 1/4 kg Pork Scotch, cut into 3-4cm chunks
2 tbsp Olive Oil
2 Large Onions, chopped
Salt and pepper, to taste
2 Large Cloves of Garlic, crushed
2 Small Red Chillies, finely chopped
1 tbsp Sweet Paprika
600 ml Water
4 tbsp Tomato Paste
1 Large Red Capsicum, sliced
1 Large Yellow Capsicum, sliced
1 tsp Fennel Seeds, crushed
2 tbsp Red Wine Vinegar
250 ml Sour Cream
2 tbsp Parsley, finely chopped
1 Small Lemon, zest
Set up your Q for direct cooking. Place the casserole dish (without lid) at the back centre of the Q and add the oil. Preheat on high for ten minutes.
Lightly oil the pork and season with salt and pepper.
Once the Q is preheated, leave the heat setting on high. Add the onions to the casserole dish, season with salt and pepper and cook, stirring occasionally, for 5-6 minutes. At the same time add the pork to the grill around the casserole dish. Cook for 2½-3 minutes per side, 5-6 minutes in total. Just before the pork is ready add the garlic and chilli to the onions and cook for one minute. Then add the pork to the casserole along with the paprika and 100mls of water. Stir in well. Move the casserole dish to the centre of the Q and cook for a further 8-10 minutes. By this stage the liquid should have reduced by half.
Remove the casserole dish from the Q. Add the tomato paste, capsicum, fennel seeds, vinegar, salt to taste and the remaining 500ml of water.
Turn the Q to the roast setting and add a convection tray and trivet using tongs and/or heat proof gloves.
Place the lid on the casserole dish (turning the vent control to steam) and place on the trivet. Cook for 1½-1¾ hours.
In a bowl, combine the sour cream with the parsley and lemon zest.
Open the Q and remove the casserole dish. Serve with a spoonful of the sour cream mixture and thick slices of crusty bread, grilled directly on the Q for 1-1½ minutes per side.