1-Getting started with this slow cook pork korma is simple and rewarding, with steps that take just about 15 minutes before the oven takes over. Begin by preparing your ingredients to make assembly quick and easy. This method uses an oven at 160°C (or 140°C fan-forced) for roughly 4 hours, resulting in tender pork and softened split peas.

2-First, gather and prep all items: cut the 1.6-1.8 kg boneless pork scotch roast with rind removed into chunks, slice the large red onion into thin wedges, and measure out 1 cup of yellow split peas along with 500 g of korma simmer sauce and 2 cups of stock. Add the cherry tomatoes, which are 150 g, later in the process to maintain their texture.

3-Next, combine the pork, onion, split peas, korma sauce, and stock in a large oven-safe pan. Stir everything together to ensure even coating. For the best results, slow cook in the oven as recommended, letting the flavors meld over time.

4-Then, place the pan in the preheated oven and cook for about 4 hours, checking periodically. Halfway through, add the cherry tomatoes to enhance the dish without overcooking them. Once done, the pork will be tender, and the split peas fully softened, ready to serve with sides like steamed broccolini and warm roti for a complete meal.