Cover pork in 3 tbsp tamarind paste, 3 tbsp black soy sauce, 1 tbsp fish sauce, and 2 tbsp palm sugar. Marinate overnight or up to 24 hours.

Preheat oven to 450°F. Heat a large dutch oven over medium-high heat and drizzle in 2 tbsp olive oil. Sear pork on all sides, about 5 minutes, and rest pork on a baking sheet.

Place two metal mason jar lids in your Dutch oven and prop up pork. Add a couple cups of water to your Dutch oven after placing the pork on top.

Cook for 30 minutes until caramelized. Then, turn the temperature down to 250°F and cook for another 2-3 hours, uncovered.

Remove pork from oven and let rest. Deglaze your dutch oven with 2 cups of stock and add 1 tbsp palm sugar, 1 tbsp soy sauce, 1 tbsp fish sauce, and 2 tbsp tamarind paste.

Place your Dutch oven on the stove over medium heat. Cut pork into large chunks and add to braising liquid.

Cook pork, covered, for 2-3 more hours until it breaks apart easily with a fork. Strain braising liquid and reserve for sauce.

Pull pork and store in a bowl, coating with a few tablespoons of braising liquid. Once cool, cover with plastic wrap and store in the fridge until ready to use.

In your Dutch oven, cook braising liquid over medium heat until bubbling, and reduce until you achieve a syrup-like texture. Turn off heat and add butter, whisking to combine. Store sauce in an air-tight container in the fridge until ready to use.

Strain into another bowl or large pouring cup and let rest for at least 30 minutes.

Heat a large sauté pan with a lid over medium-high heat. Add 3-4 cups of water to your pan. Place two mason jar lids in the pan to prop up your baking pan.

Grease a (preferably nonstick) 8 x 8” baking pan with 1 tsp vegetable oil. Pour in 1/3 cup of your rice noodle batter and swirl your pan to coat evenly.

Steam each noodle square for 5 minutes, until fully set. Remove with a rubber spatula and stack with a light spray of cooking oil between each layer.

In a small bowl, combine 2 tbsp tamarind paste, 1 tbsp dark soy sauce, 1 tbsp fish sauce, and 1 1/2 tbsp palm sugar. Add to your pork mixture and cook to reduce, 2-3 minutes.

Add your eggs and 2 cups crushed peanuts, and mix to combine. Turn off heat and let rest while filling your rolls.

One at a time, take an 8x8” rice noodle square and place two dollops of pork filling in the middle. Roll your noodle square into a log, enclosing the filling inside. I like to cook each rice roll on a cast-iron skillet with a little bit of oil on medium-high heat to get a crispy bottom, but this is optional.

To plate, spread a thin layer of pork braising sauce on your plate. Then, place a filled rice roll on top and garnish with more crushed peanuts, sliced hot peppers, and cilantro (optional).