Cut 1 kg pork loin into thin slices and into halves

Smash the slices of pork with the back of the cleaver

Mix sugar, thick and thin dark soy sauce and vinegar in a bowl thoroughly

Pour the marinate over the sliced pork and mix until they are evenly coated

Keep the marinated pork slices in the fridge until ready to be cooked

Pan fry marinated pork slices for about a minute on each side

Cut 1 kg potatoes into chips and soak in water to prevent discolouration

Drain the potato chips completely dry before frying them in hot oil

Remove potato chips from deep fryer when they are almost cooked

Blend small onions, garlic, dried chillies and toasted belacan into a fine paste

Pour the blended spicy paste into a hot wok with cooking oil and stir fry

Fry until the rempah is cooked (when oil separates) and set aside

Fry 4 sliced big onions until slightly brown

Add the cooked rempah and stir evenly

Add the cooked sliced pork and mix evenly

Pour 750 ml water a little at a time and stir well

Add 200 ml coconut milk and stir until all the ingredients are evenly mixed

Add the fried potato chips and 250g of frozen green peas and mix thoroughly

Let it simmer for about 10 mins

Serve hot with rice