Heat 1 tablespoon of oil in a heavy duty, oven safe casserole with a lid and brown the. meat Do it in batches to avoid overcrowding the pan. Turn the pieces so that they colour evenly. Set aside.
With your meat set aside, add ginger and garlic to the empty pan with meat juices and cook them until they soften but not brown. Add jelly, soy sauce and meat back to the casserole and pour in enough apple juice so that it covers the meat.
Add vinegar, whole chilli(s) and freshly ground black pepper (you shouldn't need any more salt because of soy sauce).
Cover and cook in preheated oven for 3 hours until the meat is completely tender.
Discard the chillies and serve with noodles and some steamed greens.
Notes
Nutritional information is approximate, per serving (based on 4 servings without sides) and should be treated as a rough guideline only.
Leftovers can be stored in the fridge for 3-4 days. Make sure you reheat them until they're piping hot.