Cut the pork rind with a sharp kitchen knife, rub with salt and leave for 1 hour. Then cut the meat into long strips.
Heat a wok or a large frying pan strongly. Pour in the oil, when it is very hot and slightly smoking, fry the pork in it until it is crispy and brown (cover the wok to prevent the oil from splashing out). Remove the meat and drain on paper towels. When cool, cut the meat into 2, 5 cm pieces. Wipe most of the oil from the wok, reserving 1 1/2 tbsp. Reheat the wok, add the garlic, ginger and shallots and stir-fry for a minute. Add tomatoes, chilies, cilantro greens, rice wine, fish sauce, pepper, clear soup and the browned meat pieces and gently toss for 20 min with the lid on.
Remove from heat, transfer to a warmed serving dish and serve on the spot.