Sweet and sour pork from the wok

Ingredients for 2 servings:

• 450 g pork (pork goose, false fillet), 1 piece
• 200 g mushrooms (shiitake)
• 1 red bell pepper(s)
• 1 bunch of spring onions
• 2 chili peppers
• 1 clove(s) garlic
• ½ bulb(s) fennel, with green
• 1 chicory, red
• 100 g cashew nuts, roasted
• 1 jar Sherry, dry
• 1 tbsp cornstarch
• 2 tbsp teriyaki sauce
• 3 tsp jam (lemon)
• 1 tbsp sugar
• 1 lemon(s)
• 3 tbsp sesame oil
• ¼ liter vegetable broth
• Salt
• Pepper, (Szechuan)
• 125 g basmati rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

First, halve the pork goose lengthwise and then cut into 4-5 mm thick slices. Place these in a bowl and sprinkle with cornstarch and mix until all parts are coated. Pour on a glass of dry sherry and a tablespoon of teriyaki sauce, seal with foil, and let it sit in the refrigerator for about 1 hour. In the meantime, prepare the remaining vegetables in strips or slices suitable for a wok. Halve or quarter any shiitake mushrooms that are too large; smaller ones can be added whole. Once everything is prepared and ready to hand near the wok, you can begin cooking. If there is still a lot of liquid in the bowl with the meat, it is best to drain it through a sieve and reserve it for later use. Now heat up the wok (I use a cast iron wok on an induction hob, initially at 220°C; if the oil starts to smoke, reduce the temperature) and fry the meat briefly in small batches until it no longer looks raw and takes on some color. Remove immediately and set aside on the wok rack. Once all the meat is seared, add the mushrooms to the oil along with the garlic and chili. When the mushrooms are translucent, push them to the edge and sear the bell pepper and fennel in the center. Add the meat back in. Add the spring onions, chicory, and cashews. Stir everything together. After about 1 minute, deglaze with a quarter liter of vegetable stock. Season to taste with 2-3 teaspoons of lemon marmalade, the juice of one lime, and sugar. Continue simmering the wok at 80°C until the rice is cooked.