The times where I really miss home, I like to make myself a comforting bowl of Taiwanese minced pork. What’s great is that there is flexibility in what you serve it on (traditionally it’s on rice but I topped udon with it), and even what’s inside; for my minced pork, I’ve taken advantage of the incredible produce in SF and made it my own, and you can too!
Prep time: ~15 minutes
Cook time: 1 hour 30 min, mostly stewing so you’re not doing much
Commitment rating (time + money): Low
- 1 pound, ground pork
- 1 tsp of vegetable or grapeseed oil
- 2 cup of carrots, diced
- 1/2 cup of onion, diced
- 1/2 cup of mushrooms (can be of your choosing), sliced
- 2 cup broth
- 2 tbsp shaoxing wine
- 1/2 cup soy sauce paste
- 1 tbsp dark soy sauce
- 2 tbsp sugar or honey
- 1 tsp black pepper
- 1 star anise
- 1 tsp five spice powder
- 1/4 cup cilantro, chopped
- 1/2 cup scallion, chopped
- 1/2 cup of fried shallots
- In a medium-sized pot, add cooking oil and ground pork into high heat. Stir and break out the pork into small pieces.
- Quickly add the diced onion to briefly sauté with ground pork. The ground pork should start looking brown after a few minutes.
- Add in carrots, mushroom, broth, cooking wine, soy sauce paste, soy sauce, sugar/honey, black pepper, star anise, five spice powder, fried shallots (3/4 of the amount). Bring this mixture to a boil, and then turn the heat to low. Stir occasionally (every ~20-30 minutes).
- Prepare the rice or noodles
- To serve, fill a bowl with rice/noodles and top it with the minced pork, leftover fried shallots, scallions, and cilantro.
Enjoy, and hope your tummy feels as comforted as your heart!