|1.5||kg||Fortune Biryani Special Basmati Rice|
|50||g||White Wings Cornflour|
|2||kg||Pork Neck Scotch Fillet (Diced)|
|20||mL||Kecap Manis Sweet Soy Sauce|
|20||g||Vegetable Stock Powder|
Marinate the pork neck scotch fillets with ginger, garlic and soy sauce. Wrap with plastic and allow it to set overnight.
Peel and clean the onions and ginger, then slice and dice. Mince the garlic and combine all in a bowl, then season with salt and pepper.
Heat olive oil on high heat in a pan and fry off onions. Dice potatoes in quarters, then seal them with the onion mix over the heat.
Add the marinated pork to the pot, along with extra soy sauce, raw sugar and turmeric. Place the lid on and cook on a low heat for one hour.
For the garnish, dice the cabbage and pickled vegetables. Mix together and set aside.
To prepare the Fortune Biryani Special Basmati Rice, pour the rice into a tray and cover with one centimetre of water. Place in steam oven for 10 minutes until fluffy.
To serve, add rice to a plate and pour a scoop of the pork pot over-the-top. Garnish with the pickled vegetables.