Taiwanese minced pork rice

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This flavorful pork dish is really easy to make and perfect for preparing ahead.

Prep Time5

Cook Time1

Total Time1 5

Course: Main Course

Cuisine: Taiwanese

Servings:

Calories: 385kcal

Author: Caroline

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Ingredients

1 tablespoon vegetable oil or other neutral oil
1 lb ground pork pork mince
2 tablespoon soy sauce eg Japanese or light soy
1 tablespoon dark soy sauce
2 tablespoon Shaoxing wine
1 tablespoon sugar rock sugar if you have
½ teaspoon white pepper
1 teaspoon five spice powder
½ cup fried shallots
¼ cup water or a little more/less as needed

Instructions

Warm the oil in a medium pot/pan over a medium heat. Add the pork and spread out, breaking up with a spatula/wooden spoon. Continue to cook, turning and breaking up the pork now and then, until the pork is browned all over.
Add the soy sauce, dark soy sauce, Shaoxing wine, sugar, five spice powder and white pepper. Mix everything together so they are well mixed. Cover and bring to a simmer then reduce the heat. Continue to simmer for around 20 minutes. Check now and then to make sure it hasn't become dry - add a little water if needed.
After the mixture has cooked a little while, add the fried shallots and water and mix through. Cover again, and increase heat to bring back to a simmer, if needed, then reduce the heat. Continue to cook for another 30 minutes, stirring now and then and checking it's not dry - add a little more water if needed.
By this point, the pork will be darker, tender and well broken up. Serve over rice (or can serve with noodles) and vegetables eg steamed greens, broccoli or pickled cucumber.

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Notes

If you make your own fried shallots, you will need around 2 - 3 medium shallots for ½ cup (24g). You may want to use a recipe for more tips, but broadly you cut the shallots evenly thin but not paper thin, and prepare a baking sheet with a couple layers of kitchen paper, and a heatproof bowl with a strainer. Then place the shallots in a skillet/frying pan and add oil to almost cover. Heat to medium-high and cook, stirring with a chopstick to separate and move around the pieces of shallot. Cook until the shallots are lightly brown all over (you don't want them burning as they'll be bitter), then pour into a strainer to reserve the oil in the bowl and drain the shallots. Spread the shallots on the paper, pat dry gently and remove a layer of paper if it becomes soaked with oil. You can use some of the reserved oil to cook the pork, and also for any recipe where shallot-flavored oil would fit (so many recipes with onion).

Nutrition

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