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Cut the pork into strips, coat with tapioca starch, and fry in oil until cooked. Set aside.
Heat 15g of salad oil in a pan, stir-fry the minced garlic until fragrant, then add the onions and cook until soft. Add all the seasonings and diced tomatoes, reduce the heat, and simmer for about 2 minutes.
Add the pork fillet back into the pan, stir well, and thicken the sauce. Serve the pork fillet and tomato sauce over steamed rice.
