Photograph: Martin Poole
To make the stew, preheat the oven to 180°C, fan 160°C, gas 4. Heat 1 tablespoon of the oil in a heavy-based flame- and ovenproof casserole. Add the pork cubes and cook for 5 minutes until browned. You may need to do this in batches, adding another tablespoon of oil. Transfer the pork to a plate and set aside.
Add the remaining oil and the onions to the pan. Cook for 5-8 minutes, then stir in the chillies and garlic. Cook for a further 3-4 minutes until starting to soften and brown. Return the pork to the pan and sprinkle over the flour and Cajun seasoning. Cook for 1 minute, then add the white wine and let it bubble for 30 seconds. Gradually stir in the chicken stock.
Add the chopped tomatoes, sugar and some seasoning. Bring to the boil, then cover with a lid and cook in the oven for 1 hour.
Remove from the oven and add the sweet potato. Return to the oven for 30 minutes.
Remove the stew from the oven and stir in the sweetcorn. Return to the oven for a final 15 minutes until the pork and vegetables are tender. Check the seasoning, then serve.
To make the toasts, preheat a griddle pan or the grill to high. Toast the baguette slices on the griddle pan or under the grill until browned on each side. Put the petit pois in a pan of boiling water and simmer for 3 minutes until cooked. Drain and whiz with the coriander and cream cheese in a food processor or using a stick blender to a coarse paste. Spread on the toasted baguette slices to serve.
Get ahead: the stew freezes well. Defrost it thoroughly, then reheat until piping hot.