For the Prik Nam Pla just chop the chillies and add it to the fish sauce and squeeze in the lime juice. Mix well and set aside.

Rice the cauliflower using your food processor or with a grater and then transfer to a microwaveable bowl and microwave for 10 minutes after seasoning with salt.

Clean the pork tenderloin and remove any silver skin. Then slice into thin slices and marinate with 1 tsp soya sauce, 1 tsp fish sauce and 1/2 tsp white pepper.

Wash and clean the pok choi and separate the stems from the leaves. Roughly chop the leaves and set aside. Slice the stems and keep aside separately.

Heat the bacon fat/lard/oil in a wok and add in the pok choi stems and fry them till tender. Then add in the garlic and cook till golden brown.

Add in the pork and the oyster mushrooms and stir fry on a high heat. After the pork is almost cooked move it to the side of the wok and crack in 2 eggs. Scramble the eggs once they start cooking and then mix everything well

Add in the cooked cauliflower rice and give everything a good mix. Slice the onions and add them in along with the pok choi leaves. Also season with 1 tsp fish sauce, 1 tsp soya sauce and 1/2 tsp black pepper.

Give everything a good mix and cook till the onions soften and the pok choi leaves wilt. Then finish with the spring onion and the sesame oil.

Serve the rice with the prik nam pla