Make the spice rub. In a small jar with a tight cap, place the rest of the ingredients except the onion leaves and bird’s eye chilies.
Pour the spice rub over the pork. Mix, working the rub into each piece of meat well.
Cover the bowl with cling film and allow the meat to marinate in the fridge for several hours (overnight is best).
Heat a non-stick pan. Add the pork and cook, stirring occasionally, until the “raw” texture of the pork disappears. This should take about seven to ten minutes at which time, the pork should have rendered a little fat.
Pour in about a cup of boiling water. You don’t need a lot. You just want enough to create a steamy environment so that the meat stays moist.
Lower the heat. Cover the pan tightly. Simmer the pork for about an hour. Check the liquid after 30 minutes. If the mixture appears too dry, add more water, no more than a quarter cup at a time.
When the pork is tender, remove the cover of the pan. Turn up the heat and cook the pork, stirring often, until no liquid is left. Cook the pork in the rendered fat until the outside acquires a caramelized texture.
Scoop out the pork from the pan and transfer to a serving platter. Sprinkle the onion leaves and bird’s eye chilies on top. Serve the braised spice-rubbed pork with rice and whatever side dish you desire.
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