Heat 1 Tbsp of oil in a heavy-based, oven safe casserole and brown your meat (seasoned with salt and pepper) in batches to avoid overcrowding the pan. Turn the pieces so that they colour evenly. Set aside.
Once you've browned all your meat put ginger and garlic to the pan and cook them until they soften but not brown. Add your jelly, soy sauce and meat back to the casserole and cover with apple juice so that it just covers the meat.
Add vinegar, whole chilli and good grind of black pepper (you will not need any more salt due to the saltiness of the soy sauce).
Cover and placed in an oven preheated to 120°C and cook for 3hrs until the meat is completely tender.