1. rinse fillet, cut into narrow slices. Stir together rice vinegar, cornstarch and soy sauce, pour over the meat strips, stir in, marinate for 10 min.
Meanwhile, place long-grain rice, 200 ml cold water and 1 pinch of salt in a saucepan, bring to the boil briefly. Cover and cook at a very low temperature for about 10 minutes. Stir from time to time.
Cut chili pepper in half, remove seeds, rinse and cut into thin strips. Remove the skin from the ginger, peel the garlic and finely dice both. Remove peel from cucumber, cut in half lengthwise, perhaps scrape out seeds. Divide cucumber halves into 2 cm wide diagonal pieces.
Clean spring onions, rinse and cut into diagonal rings.
Heat oil in a wok until hot. Drain pork well, sear in it. Thereupon return to marinade form. Ginger, chili and garlic in the wok form, fry briefly.
Add paradeis pulp and fry. Add the cucumber pieces. Extinguish with clear soup, add meat and marinade and let it boil up again. Season with sugar and salt, sprinkle with spring onions and serve with long-grain rice.
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