Dice onion and carrot. Finely mince garlic.

Crush green peppercorns roughly using a mortar and pestle if you have it, or smash them on a cutting board with bottom of a heavy saucepan.

Rinse dried plums thoroughly under cold running water.

Rinse rice, season with a pinch of salt, and add water measured at 100 ml per portion.

Bring to a rolling boil over high heat, reduce heat to low, cover tightly with a lid, and simmer for 10 minutes.

Heat a tablespoon of vegetable oil in frying pan over medium-high heat, sear pork slices for one minute on first side, season lightly with salt, and add diced onion and carrot.

Sauté meat and vegetables for a couple of minutes, stirring often.

Stir in sauce spice blend and cook for another minute until fragrant.

Carefully pour in water, at roughly 150 ml per serving or just enough to almost submerge meat and vegetables; add a light pinch of salt and crushed green peppercorns to taste.

Bring to a boil, scatter dried plums across pan, cover, and simmer gently over low heat for 10 minutes.

Stir in minced garlic, give sauce a final taste for salt, and simmer uncovered for another couple of minutes to thicken slightly.

Divide rice between plates, then spoon meat and pan sauce over top.

Finish with remaining crushed green peppercorns to taste, if you like.