Dice the tomato into small piece and slice the pork fillet, then place the rice vermicelli into hot water;

Marinate the pork fillet with tapioca starch and soy sauce for about 10 minutes;

Preheat the cooker and add in oil, then cover stew the pork, ginger and garlic for 15 – 20 minutes;

Pour the tomato and salt into the cooker, stir, add water that is 1 – 2 times of the amount of potato;

Close the lid and cover stew for 15-20 minutes after the water is boiled;

Add rice vermicelli, cover and stew for 5-8 minutes until the rice vermicelli is cooked thoroughly;

Season with salt and prickly ash oil, then serve.