Taiwanese Meat Sauce With Rice Recipe
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Category
Condiments and Sauces
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups vegetable or canola oil
1 1/2 cups thinly sliced shallots
2 pounds ground pork
2 medium cloves garlic, minced
1 teaspoon five-spice powder
2 teaspoons sugar
1/2 cup dark soy sauce
1/2 cup light soy sauce
1 cup Chinese rice cooking wine
Water
Directions
Line a large plate with a triple layer of paper towels. Heat oil to 325 degrees F in a medium saucepan over medium-high heat and adjust flame to maintain temperature. Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots, 1 to 2 minutes. Immediately transfer to paper towel lined-plate to drain. Reserve 1 tablespoon oil and reserve the rest for another use. When shallots are cool, lightly crush. Set aside. Heat reserved oil in a large Dutch oven over medium-high heat until shimmering. Add pork and cook, stirring occasionally, until cooked through and beginning to brown, 3 to 4 minutes. Add the garlic and the crushed fried shallots to the pan and cook, stirring, until fragrant, about 1 minute longer. Add the five-spice powder and sugar and stir to combine. Add both soy sauces, wine, and just enough water to cover, if necessary, and bring to a boil. Reduce heat to a gentle simmer and cover partially. Cook until pork is completely tender and sauce has thickened, 3 to 4 hours. Serve with steamed rice.