Fiery Pork Broth with galangal and chilli

Prep everything first: chop the aromatics, measure the galangal and chilli elements, and pat the pork dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the pork. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the fish sauce and the rest of the galangal and chilli flavours, letting them cook out for a minute until fragrant.

Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.