Lu Rou Fan

• portions: 4

Ingrédients

1.5 lbs ground pork / beef

1 cup low sodium soy sauce

12 oz shallots, halved and thinly sliced

10 medium garlic cloves, minced

1¼ cup dry sherry (or shaoxing wine)

⅓ cup brown sugar

2 tbsp five-spice powder

1 tbsp unseasoned rice vinegar

Rice and scallions for serving

Instructions

Mix the ground meat with ¼ cup soy sauce. Cover and store in the fridge until ready to use.

In a heavy bottom pot, brown the shallots in some neutral oil until deeply golden brown, about 15-20 minutes.

Add the garlic and fry until fragrant, about 1 minute.

Add the sherry / wine, brown sugar, spice powder, and soy sauce to the pot. Stir to dissolve the sugar, and bring to a boil over high heat. Stir frequently until the mixture has reduced and is syrupy, leaving a clean trail when scraped away.

Add the meat from the fridge and reduce the heat to a simmer. Break up the meat with a spatula and cook until the meat is no longer pink.

Lastly, add the rice vinegar and any extra soy sauce to taste. Serve over rice with thinly sliced scallions and a fried / soft-boiled egg if desired.

Notes

No special tools needed.

A Taiwanese dish traditionally made with pork belly and served over rice with a fried egg. This variation uses ground pork/beef and ingredients more readily available in american grocery stores. This dish also goes great with any steamed vegetables you have on hand for some freshness.