Pork and peas

Cut the pork shoulder into thin strips, trim off the bigger chunks of fat, and cut it into pieces about an inch to an inch and a half long and a quarter inch thick, balancing fat and lean.

Sauté the red bell pepper in the wok a couple of minutes until fragrant, then take it out to add back at the end for colour.

Sauté the diced onion and garlic until fragrant and translucent, holding back the salt because the fish sauce is salty.

Add the pork and brown it, keeping the pan uncrowded so it takes on brown chunks and more depth of flavour.

Add a tablespoon of soy sauce and two tablespoons of fish sauce and let it simmer a little.

Add the diced tomato and two bay leaves to simmer down.

Add about a cup and a half of water and three ounces of tomato paste and mix together.

Bring to a boil, stir, then turn the heat down and cook about 20 minutes, until the sauce has reduced to a stew texture.

Add the frozen peas, and once they have cooked down a little add the red bell pepper back.

Season at the end, tasting, with a little pepper and salt.

Plate, traditionally over rice.