Camp oven pork with peanuts and smoky tomato sauce

Season pork generously with salt and pepper. Heat ½ of the peanut oil in a camp oven over a medium heat. Add ½ of the pork and cook until well browned. Remove from oven and set aside. Repeat with remaining oil and pork.

In same camp oven, add vegetables and garlic, then cook for 5 minutes or until softened. Add spices and cook for 2 minutes. Return pork to camp oven and stir in tomatoes, vinegar, stock, barbecue sauce and brown sugar. Cover, then reduce heat to low and cook for 2 hours or until pork is tender.

Add chickpeas and peanuts, then cook for a further 5 minutes. Stir in chopped parsley, then garnish with extra parsley sprigs and serve with crusty bread on the side.