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Cut 400g of pork into 3cm cubes (bite-sized pieces).
Stir-fry the pork over high heat for 2 minutes (to get a Maillard reaction).
Mince the ginger and stir-fry for 1 minute.
Lower the heat and add the black bean paste (chunjang), stir-frying for 1-2 minutes.
Dice the onion and green onion, then stir-fry for 1 minute.
Add 1 teaspoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, and 2 cups of water. Simmer for 5 minutes.
Mix potato starch and water in a 1:1 ratio, then gradually add to the sauce while stirring to thicken the consistency.
Serve with boiled Chinese noodles, and enjoy with the black bean sauce.