Rub the pork
with salt and set aside for 15-20 minutes. Dry roast the blachan in a
heavy saucepan until fragrant. Transfer to a blender or food processor.
Grind to a powder in a spice or coffee grinder. Set aside. Heat the
sesame oil in a large saucepan over a medium heat. Add the onion and
sauté until soft. Add the ginger, blachan powder, lemon grass and chili
peppers. Sauté for 1 minute. Add the pork and stir fry for 5-10 minutes,
until the meat is sealed on all sides. Add the coconut milk and cover
the pan with a lid. Simmer for 12-15 minutes, until done. Add the sugar
and vinegar, and cook for a further 2-3 minutes. Serve hot with rice or
coconut blend very well - a delicious combination found from Southeast
Asia to the Konkan coast of India. The pork should be free of fat to
bring out the delicate balance of flavors.