* 1 kg boneless Pork shoulder cut into 1 cm (1/2" cubes)
* 275g / 10 oz Frozen peas
* 15g / ½ oz Lard, Ghee or Olive oil
* A good pinch of Freshly ground black pepper
* 1 large Onion, peeled and chopped
* 3 Cloves of garlic, peeled and crushed
* 1 tablespoon of Smoked paprika
* ¼ teaspoon Chilli powder
* 125 ml / 4 fl oz Chicken stock
* 75 ml Cider
* 2 tablespoons freshly chopped Parsley

===Method===
* Heat the Lard, Oil or Ghee in a large Frying pan and add the Black pepper
* Stir-fry the Pork cubes for 5 minutes until lightly Browned, remove and keep to one side
* Add the Onions and Garlic and Stir-fry for another 5 minutes
* Add the Pork back to the pan and shake over the Dry Spices and toss the pork to coat evenly
* Add the Chicken stock and Cider, cover and Simmer for 40 minutes, or until the Pork is cooked
* Add the frozen Peas and chopped Parsley stir in and cook for the final 10 minutes, no need to defrost them
* Taste for seasoning and serve

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