Asian Inspired Pork Stew

Mix Ground Pork (8 oz), Eggland's Best Classic Egg (1), Salt (to taste), Ground Black Pepper (to taste), Corn Starch (to taste) and Soy Sauce (to taste) for the pork meatballs. Form into large meatballs. Set aside.

Heat approx. 2 tablespoon Olive Oil (as needed) in a large pot. Over medium-high heat, fry the Russet Potatoes (to taste) until brown on each side, remove, then fry the Carrots (to taste) until cooked. Remove and set aside with potatoes.

In the same pot, fry the pork meatballs till brown and firm. When putting the meatballs in the pot, flatten them slightly so that they cook evenly. When cooked, remove the pork meatballs from the pot. There will probably be quite a bit of pork fat rendered. Save some of that to fry the Onion (1). Add the Star Anise (to taste), Whole Clove (1) and Cinnamon Stick (1). Fry until onion is soft and translucent.

Add the pork, potatoes and carrots back into the pan.

Add Chicken Stock (to taste) to the pot. Bring to a boil, then add the Corn Starch (to taste) mixed with water to thicken. Serve and enjoy!