This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.
Alternatively, top with a handful of ready-made prawn or shrimp crackers ... of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely ...