Taiwanese Five-Spice Pork (Lu Rou Fan)
Makes 6 servings
Ingredients
1 1/2 pounds ground pork
1 cup low-sodium soy sauce, divided (plus more, as needed)
1/4 cup neutral oil (I used grapeseed)
12 oz shallots, halved and thinly sliced
10 medium garlic cloves, minced
1 1/4 cups dry sherry
1/3 cup packed dark brown sugar
2 TB five-spice powder
1 TB unseasoned rice vinegar
Steamed rice, to serve
Soft- or hard-cooked eggs, to serve
3 green onions, thinly sliced on the bias, for garnish
Directions
Place the pork in a medium bowl, add 1/4 cup of the soy sauce, mix well, then cover and refrigerate until needed later.
Heat the oil in a dutch oven over medium and toss in the shallots. Cook, stirring occasionally, until the shallots begin to darken, 15-20 minutes. Add in the garlic and cook until fragrant, stirring constantly, about 1 minute.
Add in the sherry, sugar, five-spice powder, and the rest of the soy sauce. Stir to dissolve the sugar, then bring to a boil and reduce until syrupy, 5-7 minutes, stirring occasionally - a spoon should leave a trail in the liquid.
Reduce heat, let the simmering die down, then add in the pork and cook, breaking it into small pieces, until no longer pink, 6-8 minutes. Stir in the vinegar, then taste and add additional soy sauce, if needed.
Serve over a bed of steamed rice, along with an egg (hard-cooked is more common, but soft-cooked is wonderful), garnished with the green onion.
The CookingBites recipe challenge: soya beans/products
Recipe based on one from The Complete Milk Street TV Show Cookbook
Makes 6 servings
Ingredients
1 1/2 pounds ground pork
1 cup low-sodium soy sauce, divided (plus more, as needed)
1/4 cup neutral oil (I used grapeseed)
12 oz shallots, halved and thinly sliced
10 medium garlic cloves, minced
1 1/4 cups dry sherry
1/3 cup packed dark brown sugar
2 TB five-spice powder
1 TB unseasoned rice vinegar
Steamed rice, to serve
Soft- or hard-cooked eggs, to serve
3 green onions, thinly sliced on the bias, for garnish
Directions
Place the pork in a medium bowl, add 1/4 cup of the soy sauce, mix well, then cover and refrigerate until needed later.
Heat the oil in a dutch oven over medium and toss in the shallots. Cook, stirring occasionally, until the shallots begin to darken, 15-20 minutes. Add in the garlic and cook until fragrant, stirring constantly, about 1 minute.
Add in the sherry, sugar, five-spice powder, and the rest of the soy sauce. Stir to dissolve the sugar, then bring to a boil and reduce until syrupy, 5-7 minutes, stirring occasionally - a spoon should leave a trail in the liquid.
Reduce heat, let the simmering die down, then add in the pork and cook, breaking it into small pieces, until no longer pink, 6-8 minutes. Stir in the vinegar, then taste and add additional soy sauce, if needed.
Serve over a bed of steamed rice, along with an egg (hard-cooked is more common, but soft-cooked is wonderful), garnished with the green onion.
The CookingBites recipe challenge: soya beans/products
Recipe based on one from The Complete Milk Street TV Show Cookbook
