Step 1

Heat the oil in a large skillet over medium heat. Cook the onion, carrots, and potato while stirring until the onions begin to turn translucent, about 5 minutes.

Step 2

Season the pork with salt and pepper to taste and then add to the pan along with the garlic and ginger. Cook while stirring until the meat is cooked all the way through (no longer pink in the middle) and the veggies are soft when pierced with a fork, 5 to 10 minutes.

Step 3

In a medium saute pan, melt the butter over low heat. Whisk in the flour and continually stir until the mixture darkens in color but does not burn, 4 to 5 minutes. Whisk in the spices until well combined.

Step 4

Pour in the broth/stock and whisk vigorously until the sauce comes together. Turn the heat up to medium and lightly simmer while whisking occasionally until the sauce thickens to the consistency of a gravy.

Step 5

Whisk in the soy sauce and simmer for another couple minutes to regain the thick consistency. If needed, salt to taste.

Step 6

Evenly distribute the brown rice in bowls (or on plates), spoon a serving of the meat and veggie mixture next to it, pour the sauce over top, and serve warm.