Instructions

• Set up your Q for direct cooking. Place the Weber Ware Casserole Dish (without the lid) at the back centre of the Q and add the oil. Preheat on high for 10 minutes. 
• Lightly oil the pork and season with salt and pepper.
• Once the Q is preheated, leave the heat setting on high. Add the onions to the casserole dish, season with salt and pepper, and cook, stirring occasionally, for 5 to 6 minutes. At the same time, add the pork to the grill around the casserole dish. Cook for 2½ to 3 minutes per side, 5 to 6 minutes in total. Just before the pork is ready, add the garlic and chillies to the onions and cook for 1 minute. Then add the pork to the casserole along with the paprika and 100ml of the water. Stir well. Move the casserole dish to the centre of the Q and cook for a further 8 to 10 minutes. By this stage, the liquid should have reduced by half.
• Remove the casserole dish from the Q. Add the tomato paste, capsicums, fennel seeds, vinegar, salt to taste, and the remaining 500ml of water.
• Turn the Q to the roast setting and add a convection tray and trivet using tongs and/or wearing heatproof gloves. Place the lid on the casserole dish (turn the vent control to steam) and place on the trivet. Cook for 1½ to 1¾ hours.
• In a bowl combine the sour cream, parsley, and lemon zest.
• Remove the casserole dish from the Q. Serve the pork with the sour cream mixture and thick slices of grilled crusty bread, if desired.