1-First, prepare all ingredients by removing the rind from 1.6 to 1.8 kg of boneless pork scotch roast and slicing one large red onion into thin wedges.

2-Second, in a large oven-safe pan, combine the pork, 500g korma simmer sauce, sliced onion, 1 cup yellow split peas, 2 cups stock, and 150g cherry tomatoes for even flavor distribution.

3-Third, mix everything thoroughly to coat the pork and vegetables in the sauce, ensuring the split peas are submerged.

4-Fourth, cover the pan and place it in the oven preheated to 160°C (or 140°C for fan-forced) for about 4 hours, allowing the flavors to meld and the pork to become pull-apart tender.

5-Fifth, about 30 minutes before the end, check the dish and stir if needed to prevent sticking and ensure everything cooks evenly.

6-Sixth, once done, remove from the oven and let it rest briefly before serving with steamed broccolini, Greek-style yoghurt, fresh coriander sprigs, and warm roti for a complete meal.

7-Seventh, adjust seasonings to taste and enjoy the comforting results of your slow-cooked creation.