Peking Sauce Shredded Pork with Roti



1-2 pack Hakka Paratha 
160g tenderloin  
1 onion
½ pc jicama 
12 slices preserved radish 
2 tsp minced garlic 


¼ tsp salt 
½ tsp sugar 
1tsp sesame oil 
1tsp corn starch 
1tsp water 
1tsp Oil 

Hoisin sauce


1. Shred the pork, add in pork sauce, souse for 15 minutes.
2. Heat the pot with 2 tbsp of oil. Stir fry shredded pork, then add minced garlic, stir fry until fragrant. Add in other ingredients.
3. Add cornstarch water, stir fry until cooked through. Turn the heat to high to thicken the sauce. Remove from pot and set aside.
4. Stir fry the chapati till hot, serve with shredded pork.