In saucepan, fry sour pork with sunflower oil until crisp and caramelized, then add shallot, garlic, ginger, and continue cooking to soften, season with whole bay leaf, black pepper, szechuan pepper, dark palm sugar, and soy sauce.

Place on low heat and cook to thick paste and flavors are infused, then remove bay leaves, taste and adjust as needed, transfer to storage containers.