Step 1 Heat the oil in a large frying pan and sauté the onion and ginger over a medium heat for about 6 minutes until softened, then tip onto a plate and set aside.

Step 2 Meanwhile, slice and prepare the pork confit. Cut into 2.5cm chunks and add to the pan to brown on all sides, about 10 minutes in total.

Step 3 Return the onions and ginger to the pan, add the chilli flakes, fish sauce and coconut milk and simmer, uncovered, for 15 minutes until reduced by half.

Step 4 Season with plenty of black pepper, add the Cavolo Nero, cover and cook for 5 minutes.

Step 5 Serve with steamed rice or noodles.