Ingredients: 500g pork, 1 stalk coriander (chopped), 800ml water.
Marinade: 1/2 ts salt, 1/2 ts sugar, 1ts chicken stock granule, 1tb Thai fish sauce, 3 tbs chillies powder.
Spices (pounded): 5 cloves garlic, 8 shallots, 10g fresh ginger

Method:
Rinse the pork and cut into cubes. Season with marinade, marinate for 30 mins. Heat up 2 tbs oil in the preheated wok to fragrant ounded spices. Add in pork pieces, stir-fry briskly until aromatic, Pour in water (or just cover the pork), bring to a boil. Cover, reduce to low heat and simmer for about 20 mins until the gravy is slightly absorbed or until the chilli oil is seperate. Lastly, add in chopped coriander, toss well. Dish up, serve hot.