In a saucepan over medium heat, melt the butter. Add the carrots, shallots, garlic and ginger and sweat until very soft. Add the sherry and deglaze. Add the chicken stock, bring to a simmer and cook for 15 minutes. Using an immersion blender or food processor, puree the soup until smooth. Stir in the cream and season with salt and pepper. Keep warm on low heat.
Heat the oil in a medium pot to 350 degrees F. Sprinkle the pork with salt and pepper. Dredge in the flour and shake off the excess. Dip into the beaten egg, then in the All-Bran cereal and set aside on a wire rack. Fry the pork cubes until golden brown, 5 to 7 minutes.
To serve, ladle the soup into a bowl and garnish with 3 pork croutons. Have more croutons on a side plate for those who would like more.