1.In a bowl, combine pork, shoaxing, soy, ginger and garlic. Set aside 20 minutes.
2.Heat oil in a wok or large frying pan on high. Drain pork, reserving marinade. Stir-fry, in two batches, 2-3 minutes each, until well browned. Transfer to a plate.
3.Add beans eschalots to wok. Stir-fry 1-2 minutes. Pour in combined chilli jam, sambal oelek and reserved marinade. Bring to a rapid boil. Stir-fry 1 minute.
4.Return pork to wok with tomato. Bring back to boil. Cook 1-2 minutes, to heat through. Sprinkle with shallots. Serve with rice.
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