Coconut Rice with Asian-inspired Pork and Eggs

Soy Reduction

• 60 g soy sauce
• 2 Tbsp water
• 2 Tbsp brown sugar
• ½ tsp chilli sauce, hot, (e.g. Sriracha, see tip)

Pork Mince

• 500 g pork fillet, cut in pieces (3 cm), partially frozen
• 2 garlic cloves
• 2 cm fresh root ginger, peeled, cut in round slices (2 mm)
• 4 spring onions, white part only, quartered, reserving green fronds for garnishing
• 20 g groundnut oil
• 230 g water chestnuts, tinned, drained
• 2 pinches fine sea salt
• 2 pinches ground white pepper
• ½ tsp vegetable stock paste (see tip)
  of ½ vegetable stock cube (for 0.5 l), crumbled
• 1 Tbsp water

Coconut Rice and Eggs

• 300 g rice
• 400 g coconut milk
• 500 g water
• 4 medium eggs
• 20 g groundnut oil, plus extra for greasing
• 4 sprigs fresh coriander, leaves only, finely chopped for garnishing