Place the chillies, coriander, cumin, cloves and star anise into a dry frying pan

Over a low heat, toast the spices until you can smell them

Place them into a spice grinder

Place the cardamom into the pan and toast them until the husks are hard

Remove the seeds and add them to the spice grinder

Place the cinnamon into the grinder and process until fine

Pour through a sieve

Set aside 1 tablespoon for the walnuts and the rest for the curry

Place all of the ingredients into a food processer and blend until smooth

Place 5mls coconut oil and the fat trimmings into a casserole pot / tagine

Brown the pork and remove and set aside

Remove the far pieces and discard

Add the rest of the coconut oil and sauté the shallot paste until soft, but not coloured

Add the spices and cook until you can smell them

Add the bones, and cook until coloured

Add the coconut milk and deglaze the pot

Add the potatoes and the stock and simmer with the lid on until the potatoes are nearly done

While the potatoes are cooking put the walnuts, the set aside spices and 5g of the palm sugar into a dry frying pan

Roast over a low heat until the walnuts are toasted

Add the rest of the palm sugar, the fish sauce, tamarind, soy and lime to the curry

Add the pork and simmer with the lid off until the pork is cooked

Add the figs and leave to heat through

Remove the walnuts from the frying pan and wilt the rocket

Serve the curry on a bed of the rocket, topped with the walnuts and half a lime