Braised minced pork, potato and carrot

This Taiwanese-style pork recipe sees pork mince caramelised and then braised with soy sauce and Chinese five-spice. Serve it with sticky rice and a quick soy-cured egg for a tasty midweek dinner.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Begin 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. 2Place 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. 3Once almost browned, add the minced shallot, garlic and five-spice and continue cooking until they have softened
4. 4Place 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. 5Add 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. 6Serve with rice, wilted mustard greens and the soy-cured eggs