Summary

Ingredients

• 100 g Mett, Thurinian
• 100 g bamboo shoot (s), in brine or in a jar
• 100 g soybeans, fresh or from the jar
• 0.25 ¼ bell pepper (s), or red chilli pepper
• 1 carrot (s)
• 1 teaspoon, leveled potato starch
• 1 ½ g sugar
• 1 teaspoon soy sauce
• 0.25 ¼ onion (s)
• 1 stalk / e parsley, or coriander leaves for decoration
• 25 ml vegetable oil
• 1 teaspoon, leveled salt
• 0.5 ½ cup rice
• 0.5 ½ cup water, for the starch
• 1 cup water, for the rice
• plenty water, for washing out and blanching

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Instructions

1. Peel and cut onion into cubes or half rings. Peel carrot, cut lengthwise into quarters, then cut across into cubes or slices. Clean bell pepper or chilli pepper and cut into small pieces. Dissolve 1 teaspoon potato starch in 1/2 cup cold water and set aside. Drain bamboo shoots and soybeans from jar, rinse several times in water. If using fresh soybeans, blanch in boiling water for 2 minutes in a sieve, then drain and rinse.
2. Rinse rice several times in a sieve with tap water. Add to rice cooker with 1 cup water and a pinch of salt, then start cooking (or if using saucepan, bring to boil, reduce to low heat, cover, and simmer until tender). Rice will cook while you prepare the main dish.
3. Heat 25 ml vegetable oil in a large pan or wok over medium-high heat. Add minced pork and onions, season with 1 teaspoon salt and 1 teaspoon soy sauce. Break meat into small chunks with a fork, cooking for 3-4 minutes until it begins to brown. Add a splash of water.
4. Add carrot, bell pepper or chilli, bamboo shoots, soybeans, and 1½ g sugar. Stir regularly over medium-high heat for 5 minutes, adding small amounts of water as needed to prevent sticking. Pour in the starch mixture and cook for 1-2 minutes, stirring constantly, until a creamy brown sauce forms. Pork should reach an internal temperature of 63°C / 145°F.
5. Serve hot, garnished with fresh parsley or coriander leaves.