Instructions: Score the pork rind with a sharp knife.

Rub the rind side with 1 tbsp salt leave for 1 hour then cut the pork into long strips.

Heat a wok then add the oil.

When very hot deepfry the pork until it is crispy and brown. (Cover the wok to prevent any splattering.)

Remove the pork and drain on kitchen paper.

When cool cut the pork into 25mm pieces.

Drain off most of the oil leaving about 1 1/2 tbsp.

Reheat the wok then add the garlic ginger and shallots. Stir fry for 1 minute then add the chillies tomatoes coriander fish sauce rice wine 1 tsp ground pepper stock and browned pork bits.

Cover simmer for 20 minutes then serve with boiled rice and vegetables.

Serves 6

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