In a mixing bowl, combine thinly sliced pork with water and white sugar. Knead the mixture until the pork has absorbed all the water. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

Stir in the red curry paste and mix well until fragrant, and oil appears on the surface.

Add the remaining coconut milk and bring to a boil. Then, add palm sugar, tamarind paste, and fish sauce. Switch to low-medium heat and let the curry simmer for 5 minutes, stirring regularly to allow the sauce to thicken.

Stir in crushed roasted peanuts and remove the peanut sauce from heat.

Fill a pot or large wok with water and add the tablespoon of oil. Bring to a boil over medium heat.

Cook the water spinach for about a minute until it is cooked but still crisp. Remove from the water and set aside on paper towels to drain.

In the same boiling water, cook your marinated pork until fully cooked, about one to two minutes, depending on the thickness of your slices. Remove from the water and transfer to paper towels to drain any excess water.

To assemble, portion out steamed rice (if desired), add the water spinach, top with the cooked pork, and drizzle with the peanut sauce.