Lu Rou Fan
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
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.
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.