Rinse jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions. Once done, set it aside and keep warm.

In a large mixing bowl, combine diced pork loin with half of the soy sauce infusion (1/2 cup tamari soy sauce + 1/4 cup sorghum molasses). Let it marinate for at least 30 minutes.

In a small bowl, mix tapioca flour with a few tablespoons of water until it forms a smooth slurry. Set it aside for later use.

In a large skillet or wok over medium-high heat, melt 6 teaspoons of clarified butter. Add the marinated pork and cook until browned and cooked through. Remove the pork from the skillet and set it aside.

In the same skillet, add the remaining 6 teaspoons of clarified butter. Sauté the diced sweet onions until translucent.

Add the sliced portobello mushrooms, crunchy water chestnuts, and thinly sliced bok choy. Stir-fry for a few minutes until vegetables are slightly tender yet crisp.

Return the cooked pork to the skillet with the vegetable mix. Stir well to combine.

Pour the remaining soy sauce infusion (1/2 cup tamari soy sauce + 1/4 cup sorghum molasses) over the pork and vegetable mixture.

Season with salt and pepper to taste (considering the doubled amount). Stir well.

Gradually add the tapioca flour slurry to the skillet, stirring continuously, until the sauce thickens to your desired consistency.

Serve the flavorful pork and vegetable mix over a bed of jasmine rice.

Garnish with fresh mung bean sprouts and a sprinkle of chow mein noodles for texture.