Sweet and sour italian pork with capsicum

Tie the pork with kitchen string at 2cm intervals. Heat half the oil in a large frying pan over medium-high heat; cook the pork until browned. Transfer to a 4.5-litre (18-cup) slow cooker.

Meanwhile, cut capsicums lengthways into eighths; discard seeds and membranes.

Heat remaining oil in same pan over medium heat; cook onion, celery and garlic, stirring occasionally, for 5 minutes or until softened.

Add sugar; cook, stirring occasionally, about 10 minutes or until golden and caramelised. Add vinegar to the pan; bring to the boil. Stir in paste and stock; bring to the boil, then pour over pork. Add sultanas and capsicum to the cooker.

Cook, covered, on low, for 8 hours. Carefully remove pork from cooker; transfer to serving plate, cover to keep warm.

Meanwhile, toast nuts in a dry frying pan, stirring continuously over medium heat until just golden. Remove immediately from pan. Spoon sauce over pork. Serve sprinkled with nuts and parsley.