1) For the Compote: Position an oven rack in the upper part of the oven and preheat the griddle. Line a griddle pan with foil. Halve the peppers through the stem, and remove the seeds and stems. Lay the peppers, cut side down, on the prepared baking sheet.
2) Cook the peppers, moving as needed, so the skins char evenly, about 8 minutes. Put the peppers in a large bowl, cover, and set aside until just cool enough to handle, about 5 minutes. (Don't leave them for too long, or the peppers will get muddy-looking from the charred skins.)
3) Rub the skins off the peppers with your fingers and lightly rinse with cool water, if necessary, to remove any remaining charred skin. Dice the peppers.
4) Toast the coriander seeds in a dry skillet, and then coarsely crack. Toss the peppers in a bowl along with the olive oil, vinegar, garlic, coriander, thyme and season with salt and pepper, to taste.
5) Set aside for at least 1 hour to let the flavours come together.
Preheat the oven to 180C/Gas 4.
6) For the pork: Combine the ginger and 2 teaspoons of the olive oil to make paste. Heat a skillet over medium-high heat with the rest of the olive oil. Season pork with salt and pepper, and sear the meat on all sides until golden brown, about 2 minutes. Brush each piece of pork with some of the ginger oil.
7) Transfer pan to oven and roast until an instant-read thermometer inserted into the pork registers 68C, about 8 minutes. Set aside for 5 minutes.
8) Thinly slice the pork, divide among 4 plates and serve with the pepper compote.