Rice salad lettuce wraps with pork and soybean paste sauce

Heat the wok until smoking, add 3 tablespoons of vegetable oil and swirl to coat the bottom.

Add 1/2 cup diced onion and 1 tablespoon garlic and stir until fragrant; add 200 g ground pork and stir until cooked through.

Add 3 tablespoons soybean paste, 3 tablespoons Chinese cooking wine, 1 tablespoon soy sauce and 1 tablespoon oyster sauce; mix well and cook about 2 minutes, then take out. The sauce can be doubled or tripled and frozen in a jar.

Combine 350 g soft, room-temperature cooked rice with the boiled, roughly crushed potato, 1 cup chopped cabbage, 1 cup cucumber cubes, the scrambled eggs fried in the wok and broken up, finely diced red jalapeño and a handful of cilantro.

Add the sauce in batches, since it is very salty, mixing up from the bottom; taste and add the rest if needed.

Serve in a salad bowl or in lettuce wraps.