Heat oven to 190C/170C fan/gas 5.
Brown the pork on both sides in the oil,
then transfer it to a large casserole dish.
Deglaze the pan you used for browning
with the rice wine or Sherry and add it to
the casserole. Add the ginger and garlic.
Trim the ends off the 8 fat spring onions
and add these to the pan whole along
with the chilli, stock, miso paste (if using)
and soy sauce. Bring everything to a
simmer, then cover and put the casserole
in the oven for 2 hrs.
Remove the lid from the casserole and
cook for a further 20 mins. Chop the
4 thinner spring onions and add them to
the casserole just before serving with
steamed rice and bok choi.