• 250 gm (~1/2 lb) of pork shoulder, diced. {Any cut will do though…}
  • 1 large potato, boiled and diced
  • 1 whole medium onion, sliced
  • 1 large plum tomato
  • 3 cloves of garlic, smashed
  • 120 ml (½ cup) of vegetable oil
  • ¾ tsp of salt
  • A pinch of MSG (optional)
  • 1 tsp of dried chillie  (or 3-4 fresh Thai bird chili peppers)
  1. In a wok or heavy frying pan, heat the oil over medium. When heated, add the crushed (not chopped) garlic, and fry for 20-30 seconds, or until starting to color.
  2. Add the onion to the oil, and cook, stirring often, until the onion is well cooked and very soft and sweet. 10 - 15 minutes.
  3. Add in the tomato and stir cooking until the tomato has all but disintegrated into the sauce.
  4. Add the pork cubes and stir cooking until cooked through (only a couple of minutes).
  5. Add in the cooked boiled potato cubes and the chili and stir-fry until heated through and slightly browned.
  6. Season with salt to taste (and a pinch of MSG).
  7. Serve with rice.