1. Cut shoulder pork in to slices, season with fermented bean/miso paste, soya sauce, cornstarch, cooking wine and sugar.
2. Cut parsnips into thin slices.
3. In a wok, cook a spoonful of chili bean paste at medium heat with a few spoonfuls of olive oil, when the oil turns red, add the pork slices, turn up the heat, stir until the pork is nearly cooked, set aside.
4. Cook parsnips in the wok with a little water and salt, cover with lid and cook for around 5 to 10 minutes until soft, add in pork and freshly ground Sichuan pepper, stir together and serve.
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