Servings: 4

500g pork loin steaks cubed (all visible fat removed) 500g pork loin steaks cubed (all visible fat removed)
1 orange pepper, sliced (you could use yellow or red) 1 orange pepper, sliced (you could use yellow or red)
1 brown onion, sliced 1 brown onion, sliced
2 sticks of celery, finely chopped 2 sticks of celery, finely chopped
2 cloves garlic, crushed 2 cloves garlic, crushed
120ml chicken stock (250ml if using IP) 120ml chicken stock (250ml if using IP)
200g vine ripened cherry tomatoes, halved 200g vine ripened cherry tomatoes, halved
2 tbsp tomato purée 2 tbsp tomato purée
1 tsp Chinese 5 spice 1 tsp Chinese 5 spice
3-4 tsp coriander leaf, or a large whole bunch of fresh coriander, choppe 3 to 4 tsp coriander leaf, or a large whole bunch of fresh coriander, choppe

Place all ingredients into the IP.
Season to taste and combine the ingredients well.
Set to slow cook on high for 4 to 6 hours,
Or pressure cook on high pressure for 25 mins plus ten mins npr.
Check that pork cooked through if slow cooking and serve with rice.