Wash the golden millet hot, clean the bell bell pepper and leek and cut them into pieces, peel the mango, remove the core and cut it into pieces as well.
Wash the pork lung roast, pat dry and cut into small pieces.
Sauté the millet briefly in a saucepan with a little olive oil and then deglaze with 100 ml of vegetable soup, bring to the boil once and then simmer covered over medium heat for about 25 minutes.
Gradually add the rest of the soup (should the millet stick to the bottom of the pot). Heat the oil in a frying pan and fry the meat in it until hot all over (about 5 minutes), then remove from the pan and keep warm.
In this pan, sauté the leeks and peppers and steam them a bit, deglaze with Cocos Aminos and let it reduce for a short while.
Add the finished millet, mango cubes and the meat, season to taste and serve.