Cerdo picado estofado con patata y zanahoria

Ingredientes

• 500 g of pork mince
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 tsp Chinese five-spice powder
• 1 tbsp of rock sugar
• 100 ml 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
• 4 Freshlay Farms Golden Yolker® eggs
• 100 ml of dark soy sauce
• 50 ml of mirin
• sticky rice
• black mustard leaves, or mustard greens

Preparación

1. 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. 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. 3

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

4. 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. 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. 6

   Serve with rice, wilted mustard greens and the soy-cured eggs