Жасмин күріш қосылған Азия шошқа еті

Clean / remove the pork tenderloin, wash, pat dry with kitchen paper, cut first into slices and then into strips. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Clean and wash the peppers and cut into small diamonds. Clean and wash the spring onions and cut diagonally into 2 - 3 cm long pieces. Peel the pineapple, cut out the inner stalk and dice. Mix a sauce / marinade from chicken broth (200 ml / 1 teaspoon instant), light rice vinegar (2 tablespoons), light soy sauce (2 tablespoons), sweet soy sauce (2 tablespoons), sherry (2 tablespoons) and brown sugar (1 tablespoon). Heat sunflower oil (2 tbsp) in the wok, fry the pork fillet strips vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (ginger cubes + garlic clove cubes + chili pepper cubes, paprika diamonds, spring onion pieces and pineapple cubes) and fry / stir fry each time Deglaze / pour in the prepared sauce and simmer with the lid on for 8-10 minutes. Season with sweet soy sauce (1 teaspoon), fish sauce (1 teaspoon) and glutamate (½ teaspoon). Dissolve / stir the tapioca starch (2 tbsp) in a little cold water, stir into the wok and as soon as the liquid starts to thicken, remove the wok from the stove.

Stir the jasmine rice (200 g) into salted water (400 ml water / 1 teaspoon salt), bring to the boil briefly and cook with the lid on at the lowest temperature for about 15 minutes.

Press the rice into a cup rinsed with cold water and turn it out onto the plate. Add Asia pork fillet and serve sprinkled with coriander.