Season the pork rashers well with salt and pepper.
Heat generous glug of oil in a saucepan and fry the rashers until they begin to crisp around the edges and release quite a bit of oil.
Tip in all the remaining ingredients, except the sugar.
Cover and simmer gently.
In the meantime, fry the garlic in the sesame oil a glug of vegetable oil until fragrant.
Tip in the soaked and drained samp and cook in salted water according to the packet instructions.
When cooked, drain and toss with some extra sesame oil, sesame seeds and spring onions.
Once the pork is very tender and the liquid has evaporated it should begin to fry in the fat that has been cooked out.
Fry the pork gently, stirring carefully and often, until it begins to crisp up again (remove any spices that begin to burn).
Add the sugar and ¼ cup of water and continue cooking until the pork becomes sticky and caramelised.
Serve the pork over the sesame samp, garnished with a handful of spring onions.