Thinly slice the galangal and turmeric,
then pound them in a mortar and pestle with the peppercorns. Remove the
galangal mixture from the mortar and pestle. Add the shrimp paste and
garlic, and pound.
Place all the pounded ingredients in a
large bowl with the sugar and nuoc cham sauce and set aside.
Place the pork (skin-side up) on a
foil-lines grill tray, and cook under a hot grill until well browned and
the crackling is blistering. Turn the pork over and grill the flesh side
until it browns. When cool enough to touch, cut the pork into large
Combine the pork with the spice paste
mixture, and marinate for 1 hour.
Drain the pork and reserve the marinade.
Lightly pat the meat dry with paper towels (so the meat browns well and
does not stew).
Heat the oil in a heavy-based pan, add the
pork and onion in 3 batches. Cook over high heat until well browned.
Drain any excess oil from the pan. Add the
marinade, water and vinegar. Bring to boil.
Cover and simmer for 1 hour or until the
pork is tender.
Uncover and cook for about 10 minutes,
until the sauce thickens.
Add salt and pepper to taste. Serve with