Seasonings
300 g (about 10.5 oz) cooked rice, 200 g (about 7 oz) lean pork, 100 g (about 3.5 oz) onion, 100 g (about 3.5 oz) shelled peas, and a few cilantro leaves.
Seasonings
Salt and pepper to taste, flour as needed, 50 g (about 1/4 cup) béchamel sauce, 80 g (about 1/3 cup) cream, 200 g (about 3/4 cup) chicken broth, and 2 tablespoons vegetable oil.
Steps
1. Rinse the pork and cut into 3 cm (about 1.2-inch) long by 1 cm (about 0.4-inch) wide strips. Mix with salt and pepper, then lightly toss with flour. Briefly pan-fry in hot oil without browning. Peel and rinse the onion, slice into strips, and sauté in hot oil until golden yellow.
2. Place the pot over heat, add the pork strips, onion, chicken broth, and bay leaf, and braise until about 80% cooked, then add the béchamel sauce, cream, peas, salt, and pepper, and continue braising until fully cooked, forming a béchamel sauce gravy.
3. Place the rice on a plate, arrange the pork strips in the center, then immediately pour the béchamel sauce over the top and serve.