Braised minced pork, potato and carrot

4
40 minutes

Ingredients

  • 500g of pork mince
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 tsp Chinese five-spice powder
  • 1 tbsp of rock sugar
  • 100ml of chicken stock, hot
  • 3 tbsp of light soy sauce
  • 1 tbsp of dark soy sauce
  • 1 potato, diced into 1cm cubes
  • 1 carrot, diced into 1cm cubes

To serve

  • 4 eggs
  • 100ml of dark soy sauce
  • 50ml of mirin
  • sticky rice
  • black mustard leaves, or mustard greens

Method

1
Begin by boiling the eggs for 6 minutes, then plunge into iced water to cool. Peel, then place in a bowl. Cover with the soy sauce and mirin and leave to cure whilst you make the braised pork
  • 4 eggs
  • 100ml of dark soy sauce
  • 50ml of mirin
2
Place a high-sided frying pan over a medium–high heat and add the pork mince. Keep stirring until well-browned all over – you may have to pour out some of the fat which comes out of the meat so that the pork caramelises and doesn’t begin to stew
  • 500g of pork mince
3
Once almost browned, add the minced shallot, garlic and five-spice and continue cooking until they have softened
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 tsp Chinese five-spice powder
4
Place the rock sugar into a jug and add the hot stock. Stir until dissolved, then add to the pan along with the light and dark soy sauces
  • 1 tbsp of rock sugar
  • 100ml of chicken stock
  • 3 tbsp of light soy sauce
  • 1 tbsp of dark soy sauce
5
Add the cubed potato and carrot, stir to combine then turn the heat to low. Place a lid on the pan and leave to braise for 15–20 minutes or until the potato and carrot is cooked through
6
Serve with rice, wilted mustard greens and the soy-cured eggs