1. Heat the oil in wok till hot. Fry the potato for about 10 minutes till lightly brown. Remove potatoes and drain on a large sieve or spider skimmer. Remove oil from wok. You can also fry the potato in a deep fryer.
2. Heat about 1 tbsp of oil in the wok and fry the garlic and ginger. Then add in the red fermented beancurd, juice, star anise and five spice. Stir till fragrant then add the pork, stir fry for couple of minutes then add wine, light soy, dark soy and sugar.
3. Add in about 1 cup of water or enough just to cover the meat. Let the liquid come to the boil, lower heat cover with lid and simmer for about 30 minutes or till the pork is tender.
4. Add in the fried potato chunks. Then add in about 1.25 - 1.5 cup of boiling water (just about covering the potato and meat), let this boil for few minutes, lower the heat and simmer till the potato has absorbed about 1/2 the liquid and the skin on the potato beginning to break and thickening the sauce. Heat off and sprinkle on some ground pepper. Do not let the sauce dry too much, the potato will continue to absorb the sauce after cooking.
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|Serving Size: 1 Serving (24g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 969.5mg||33 %|
|Potassium 57.8mg||2 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.8g|
|Protein 1.8g||3 %|
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Calories per serving: 16
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