Prep 10 min·Cook 20 min

1. 1You're here
   Step 1.

   Cut the tomatoes into wedges and the potatoes into 1.5 cm dice so they cook quickly.

   4 Ripe tomatoes2 Potatoes, peeled

2. 2
   Step 2.

   Toss the pork slices with the soy sauce and cornflour, then the oil.

   150 g Pork shoulder or loin, thinly sliced1 tsp Light soy sauce1 tsp Cornflour1 tsp Cooking oil

3. 3
   Step 3.

   Heat the oil in a large pan over medium heat. Fry the onion for 1 minute, then add the tomatoes and fry for 3 minutes, pressing them, until they start to break down.

   1 tbsp Cooking oil½ Onion, sliced4 Ripe tomatoes

   3 minStir-fry
4. 4
   Step 4.

   Add the stock, potatoes and ginger. Bring to the boil, then simmer for 12 minutes until the potatoes are tender.

   1200 ml Chicken stock (or 1 stock cube in water)2 Potatoes, peeled2 slices Ginger

   12 min
5. 5
   Step 5.

   Season with salt, sugar and the ketchup, if using. Taste: it should be gently sweet-sour.

   to taste Salt1 tsp Sugar1 tbsp Ketchup

6. 6
   Step 6.

   Drop in the pork slices one by one, stir to separate and simmer for 2 minutes until just cooked. Serve hot.

   150 g Pork shoulder or loin, thinly sliced

   2 minBoil / blanch

   Wok-chan's tip鑊仔貼士

   Keep it at a gentle simmer once the pork is in so the slices stay tender.