• 1 kg Pork Shoulder (chopped into cubes)
• 2 Yellow Peppers (chopped into 2 cm pieces)
• 2 sml Pink Onions (or red onions chopped in to 2cm pieces)

Marinade

• 1 tsp Chinese Five Spice
• 1 tsp Tumeric
• 1 tsp Onion Powder
• 1 tsp Ginger
• 1 tsp Black Pepper
• 1 tsp Celery Seed Salt
• 1 tbsp Balsamic Vinegar
• 2 tbsp Cider Vinegar
• 1 tbsp Sesame Oil
• 1 tbsp Olive Oil
• 1 tbsp Bullion Powder
• 2 tbsp Brown Sauce
• 2 tbsp Siracha Sauce
• 1 tbsp Tomato Puree