Braised minced pork, potato and carrot
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Inspired by the Taiwanese comfort dish lu rou fan, this quick and tasty braised pork mince recipe makes for a perfect midweek meal. The pork is caramelised and then braised in soy sauce with Chinese five-spice. It's traditionally served on a bed of sticky rice with steamed mustard greens and an egg, but feel free to swap these out for whatever you fancy.
Ingredients
Metric
Imperial
- 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
SAVE RECIPE
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
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