Pork Fillet with Sweet and Sour Vegetable Rice

Cook rice in salted water (225 ml / 1 teaspoon) for about 20 minutes (see my recipe: Cooking rice). Clean the pork fillet (remove fat and sinews), cut in half lengthways and marinate with sweet soy sauce (1 tbsp) and light soy sauce (1 tbsp) for about 30 minutes. Clean and wash the peppers and cut into small diamonds. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Peel and quarter the onions and cut into wedges. Clean and wash the leek, halve lengthways and cut into rings. Clean / brush the mushrooms and cut into pieces. Clean the celery and cut into small diamonds. Clean, wash and cut the spring onions into rings. Peel and finely dice the ginger and clove of garlic. Clean, wash and finely dice the chilli pepper. Heat peanut oil (2 tbsp) in a wok and fry the pork fillet slices in portions and remove them again. Add peanut oil (4 tbsp) and stir-fry the vegetables (garlic clove cubes, ginger cubes, chilli pepper cubes, onion wedges, carrot blossoms, paprika diamonds, leek rings, mushroom pieces, celery diamonds and spring onion rings) vigorously. Add / fold in the fried pork fillet slices and deglaze / pour in the chicken stock (400 ml). Season with sweet soy sauce (3 tablespoons), light soy sauce (3 tablespoons), rice wine (3 tablespoons), light rice vinegar (3 tablespoons) and brown sugar (3 tablespoons) and let everything simmer / cook for about 6 - 8 minutes. Fold in the rice and thicken with cornstarch (3 tbsp) dissolved in water. Serve sweet and sour pork fillet with vegetable rice garnished with parsley.