Rinse lean pork under running water; Pat-dry it with kitchen paper; Cut it into pieces; Put it in a bowl; Marinate it with seasoning (1) for 30 minutes.
Rinse and drain peeled sugar cane sticks.
Rinse and drain a carrot; Trim a bit off each base; Peel it with a Y-shaped peeler; Rinse it under running water; Drain it; Cut it into chunks.
Rinse and drain water chestnuts; Cut off the top and the bottom of water chestnuts with a paring knife; Cut around the sides of each water chestnuts with the knife till all the skin is removed; Rinse them under running water.
Fill a stockpot with 2L water; Bring to the boil over a high heat; Add the water chestnuts and the carrot; Bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 1.5 hours; Add the lean pork; Bring to the boil over a high heat again; Turn to a medium heat; Cook over a medium heat for 30 minutes; Stir seasoning (2) into the soup; Turn off the heat; Arrange the soup in serving bowls; Ready to serve.