- 600 grams pork shoulder (kasim), cut into 2-3" in cubes
- 3/4 tsp ground black pepper
- 2 tbsps + 1 tbsp soy sauce
- 3-4 tbsps cooking oil
- 2 medium (250 grams) potato
- 4 cloves garlic
- 20 grams ginger
- 2 medium (75 grams) red onion
- 3 large (150 grams) red ripe plump tomatoes
- 2 tbsps drained salted black beans
- 1 pc (40-50 grams) red bell pepper
- 1-3/4 cup water
In a bowl, put pork, 2 tbsps of soy sauce and 2/3 of ground black pepper. Mix. Set aside.
Heat wok over medium fire.
Quarter the potatoes into wedges. Add half of the oil to the wok, heat moderately. Fry lightly the potatoes until edges turn light brown. Put the fried potatoes in a bowl, retain the oil in the pan. Set aside.
Meanwhile, peel and pound the garlic finely. Julienne the ginger, skin on. Cut onion and tomatoes into two, then, slice very thinly. Seed and cut into strips the bell pepper.
Back to the pan, put the rest of the oil. Add garlic and ginger. Saute until garlic turns light brown. Follow with onion and tomatoes. Saute and mash until very limp. Put the marinated pork. Mix. Cover. Cook for 5 minutes.
Add the drained salted black beans and red bell pepper. Saute for another minute. Pour water. Sprinkle the rest of the ground black pepper and a tablespoon of soy sauce. Mix well. Lid on. Bring to boil. Then, decrease fire to low, simmer gently for 35 minutes.
Place the fried potatoes. Continue cooking for another 10-12 minutes or until potatoes are tender.
Serve with rice.