Burmese pork and potato curry

450g fat streaky Heritage pork with rind on

Marinade for the pork:

½-1 tsp chilli powder

2 tsp fish sauce, Nam Pla

½ tsp Indian masala

1 tsp vegetable oil

½ tsp white sugar

1 large potato, peeled and diced

Marinade for the potato:

½ tsp turmeric

¼ tsp chilli powder

1 tsp fish sauce

1 tbsp vegetable oil

110g onion, chopped

2 garlic cloves, crushed

2.5cm piece of ginger peeled and grated

1 large ripe tomato, or 6 cherry tomatoes, chopped

½ tsp turmeric

½-1 tsp chilli powder

1 tbsp fish sauce

½ tsp Indian masala

1.2l stock

For the Indian masala:

2 bay leaves

2.5cm piece cinnamon

1 whole star anise

3 garlic cloves, crushed