Dice the meat. Peel and dice the celeriac. Trim and halve the leek and wash it thoroughly under cold running water, then cut into slices. Shred the cabbage.

Heat the oil in a large saucepan, brown the pork, then add the vegetables and stock, cover the pan and simmer gently for 30 minutes.

Meanwhile, wash the rice and boil it in a covered saucepan of salted water for 20-25 minutes until fluffy.

Dissolve the cornflour, sugar, ginger and a generous pinch of salt in the wine vinegar and a little water. Use the mixture to thicken the stock and bring to the boil. Stir in the almonds.

Transfer the rice to a serving dish and top with the meat sauce.

If liked, add peeled, diced tomatoes to the sauce 10 minutes before the end of the cooking time.