Heat oven to 150 degrees C. Cut the possum into smaller joints. Sear in olive oil. Place possum in a deep oven proof dish and add enough duck fat to just cover the possum. Simmer slowly in duck fat for 4 to 5 hours until meat almost falls off bone. Cool. Strain and remove all meat. Discard bones and reserve fat / liquid for next batch. Dice meat into 5 cm cubes.

Bring the sugar and 500 ml of water to boil and cook to golden caramel. Add immediately the soya sauce, fish sauce, 360 ml water and possum meat. Stir well.

Add soya chilli paste and sambal oelek and simmer for 10 minutes.

Serve with rice and asian greens.