To cook the pork: Mix all marinade ingredients together

Massage into the pork and transfer into a zip lock bag and seal.

Leave to marinate overnight or for up to 2 days.

Drain off excess marinade, reserving 3 Tablespoons.

Line a baking tray with foil and place a wire rack inside.

Place the pork apart on the tray and cook at 70 C for 1 hour.

Take the pork out and turn the oven up to 220 C

Baste the pork with the reserved marinade.

Return the pork to the oven and cook for a further 8-12 minutes until the edges are blistered and star to blacken. Remove from oven.

Let cool. The burnt end bits are good for nibbling. Store in refrigerator until required.

To cook fried rice: Swirl the oil into hot wok and saute the prawn meat and char shui until the prawns are pink. Add egg and lightly scramble.

Add the rice and break up with the back of your wok scoop or stirring implement.

Cook for about 2 minutes, stirring continously. Add the sambal and stir throughly. Add the fish sauce and stir once more.

To Finish: Throw in the bean sprouts and garlic chives. Stir fry 30 more seconds. Take off the heat and serve with spring onion strewn atop.

To cook Sambal: Over medium heat, fry onion, garlic, galangal and turmeric separately in the oil until golden brown.

Remove from the oil with staining spoon and set aside to cool.

Add dried shrimp and dried chilies to the hot oil and fry 30 seconds. Remove from the oil with straining spoon. Set aside to cool.

Lastly, repeat the process with the fresh red chilies, frying until dark red. Reserve the oil for another use.

Into a pot, add the sugar and fish sauce and bring the pot to a simmer.

Add the fried ingredients

Stir over a low heat for a further 30 seconds

Add the water and bring to the boil.

Remove from the heat, cool and blend into a paste.

Store in an airtight container in the refrigerator for up to 1 month.