Swimming Rama: spinach and velveted pork in red curry peanut sauce

Marinate the pork loin with fish sauce, some water and a little oil.

Velvet the pork by mixing in cornstarch; leave at least 20 minutes for the pork to absorb the liquid.

Bring a little coconut milk to a boil and reduce until thick and oily.

Add the red curry paste and fry it in the coconut oil until oil seeps out around the edges.

Add the rest of the coconut milk, palm sugar, fish sauce to taste (go easy with salty store-bought paste) and tamarind; bring to a simmer so the sugar dissolves.

Process the roasted peanuts and toasted white sesame seeds to a coarse, gritty meal, not peanut butter.

Add the peanuts and sesame to the sauce and simmer about 10 minutes, until the sauce is like a rich gravy, neither too thick nor too runny. Season strongly.

Blanch the spinach in boiling water with a little oil for about 10 seconds, just to wilt; shake off the water and plate as a bed.

Lower the pork in a spider into water at a full boil, stirring to separate, about 30 seconds.

Serve on the spinach with rice, pour the sauce over, and garnish with extra sesame seeds; keep extra sauce on the side.