In a heavy saucepan, combine the chicken stock, diced potatoes, and 1 tablespoon of rice wine vinegar.

Bring to a boil.

Reduce the heat until the stock is just simmering.

Mix the cornflour with 4 tablespoons of water to make a paste.

Stir it into the hot stock.

Bring the stock back to a boil, stirring until thickened.

Reduce the heat until it is just simmering again.

In a glass or ceramic dish, season the pork with the remaining rice wine vinegar, soy sauce, and sesame oil.

Add the seasoned pork, carrot, and ginger to the stock.

Cook for 10 minutes.

Stir in the spring onions, red pepper, and bamboo shoots.

Cook for a further 5 minutes.

Pour into warm serving bowls and serve the savory potato and pork medley soup immediately.