1. Minced pork, soy sauce, fish sauce, sugar and ground white pepper mixture in a blender and marinate in refrigerator (15-20 minutes).
2. Minced soybean sprouts, French beans and preserved turnip.
3. Heat a wok over medium heat. Add oil and when it begins to shimmer, dump in the ground pork, add wine and let cook, undisturbed for a few minutes until it is slightly brown on the bottom. Flip and repeat on the other side. When both sides are brown, Remove from pan and set aside.
4. Add the french beans and preserved turnip and sauté for about 1 minutes. Add pine nuts and cook for about 1 minutes more. Add Demerara raw cane sugar and vinegar.
5. Mix in the meat and soybean sprouts. Taste, adjust seasoning as desired. Serve immediately spooned into warm sesame seed pocket bread.