Fill your kettle and boil it. Tip the shallots into a heatproof bowl and cover with boiling water. Set aside for 5 mins to soak.

While the shallots soak, warm a frying pan (or wok, if cooking this on the hob). Add 1 tbsp oil and the mince. Fry on a medium-high heat for 10 mins, stirring to break up any lumps, till well browned.

While the pork fries, trim the root and top 3cm off the leeks. Halve them and rinse out any grit. Finely slice the leeks. Drain the shallots. Trim them, peel off the skins and slice them. From this point, follow the method for either the slow cooker or the hob.

In the slow cooker^ Scoop the pork mince out of the frying pan and into a 3½ ltr slow cooker. Add the shallots and leeks to the frying pan with 1 tbsp oil and fry on a medium-low heat for 10 mins, stirring, till the shallots and leeks are browned.

While the veg fry, thickly slice the shiitake mushrooms. Peel and grate or crush the garlic cloves. Peel and grate the ginger.

Add the shallots, leeks, mushrooms, garlic and ginger to the slow cooker. Pour in the tamari and brown rice vinegar. Add 1 tbsp Demerara sugar, 1 tsp China 5 spice, 1 bay leaf and 1 star anise.Pour in 250ml boiling water. Pop on the lid, set the slow cooker to medium and cook for 6 hrs, or braise for 4-5 hrs on high, or 8-9 hrs on low.

Pour in 250ml boiling water. Pop on the lid, setthe slow cooker to medium and cook for 6 hrs, or braise for 4-5 hrs on high, or 8-9 hrs on low.

When the mince has 30 mins left, tip the rice into a bowl and cover with cold water. Whisk till the water goes cloudy. Drain, tip into a pan and add 600ml boiling water. Add a pinch of salt, cover and bring to the boil. When boiling, reduce the heat to very low and gently simmer for 8 mins till the water is absorbed and the rice tender. Take off the heat. Let it sit in the pan for 5-10 mins to steam.

While the rice is cooking, finely slice the head of Chinese leaf. Warm a wok or deep frying pan for 2 mins over a high heat. Add ½ tbsp oil and the Chinese leaf. Stir fry for 4-5 mins till the leaves are tender. Take off the heat.

Taste the mince and add a pinch of salt if needed. Fluff the rice and divide between 4 bowls. Top with the mince (discarding the bay leaf and star anise) and Chinese leaf. Serve straight away.

On the hob^ Scoop the pork out of the pan onto a plate and set aside. Add the shallots and leeks to the pan with 1 tbsp oil. Fry over a medium-low heat for 10 mins, stirring often, till the veg are browned all over.

While the shallots and leeks fry, thickly slice the shiitake mushrooms. Peel and crush or grate the garlic. Peel and grate the ginger.

Add the mushrooms to the shallots and stir fry for 4-5 mins till the mushrooms are juicy. Stir in the garlic and ginger and cook, stirring, for 1 min.

Return the pork to the pan. Pour in the tamari and brown rice vinegar. Add 1 tbsp Demerara sugar, 1 tsp China 5 spice, 1 bay leaf and 1 star anise.

Pour in 450ml boiling water. Pop on a lid – you can use a baking tray if you don’t have a lid – and bring to the boil. Turn the heat down to low and simmer the pork for 45 mins, stirring occasionally, till it has thickened.

When the mince has 30 mins left, cook the rice following step 5 of the slow cooker method.

While the rice is cooking, finely slice the head of Chinese leaf. Warm a separate wok or frying pan for 2 mins over a high heat. Add ½ tbsp oil and the Chinese leaf. Stir fry for 4-5 mins till the leaves are tender. Take off the heat.

Taste the mince and add a pinch of salt if needed. Fluff the rice and divide between 4 bowls. Top with the mince (discarding the bay leaf and star anise) and the Chinese leaf. Serve straight away.