Add 50ml extra virgin olive oil to the hot pan and add the marinated pork in batches and stir-fry on high heat until well sealed and coloured and then set aside each batch until all pork is done.
04In the same unwashed frypan add the stock, followed by the onion mix, stir well and then add the cooked pork and then cover and simmer gently stirring occasionally, for 45 minutes.
05DON'T allow to dry out - add a little water if you have to.
06Just before serving, add Vietnamese basil leaves for a fresh tang.