Braised minced pork, potato and carrot

Braised minced pork, potato and carrot

PT40M

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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
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
3
Once almost browned, add the minced shallot, garlic and five-spice and continue cooking until they have softened
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
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
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