Instructions

1. Peel and dice the sweet potatoes.Heat some oil in a pan and fry these until golden all over. Remove them to a bowl, lined with paper towels. (Or fry them in an Air-fryer.)
2. Cut the pork pieces and red pepper into the same sized cubes as the sweet potatoes.
3. Heat some oil a large frying pan or casserole dish and brown the meat. Season with salt and pepper, then add the red pepper pieces together with garlic and oregano. Stir for a few seconds, then add the paprika, cumin and tomato purée. Stir for 30 seconds then add the stock.
4. Bring to the boil and cook for 10- 15 minutes or so, or until the pork is tender and the sauce is thick.
5. Stir in the sweet potato pieces and a handful of chopped coriander leaves. Combine gently and heat through.
6. Meanwhile, thinly slice the spring onions, then scatter them on top of the pork & sweet potato pieces, just before serving.