Taiwanese style pork mince
In Asian cuisine, rice must make an appearance- EVERYDAY. Rice is bland but it lends a neutral platform for concentrated flavours from accompanying dishes to bloom and stretch. Asian cuisine is very much about this- each person is issued with a bowl of rice which they then fetch small morsels of vegetables or protein from the communal table and bring it back to dilute with rice. It is why food from this culture is very flavourful and sometimes very salty.
This is one of these recipes. It is salty and fragrant. You can't help reaching for seconds (possibly, thirds) because it is so more'ish.
Cooked Rice- we suggest a multi grain rice for extra nutrition
200g pork mince (30% fat)
3 cloves of garlic, bashed
1 whole shallot, chopped fine
2 tbs soya sauce
1 tbs rice wine or vodka
1 tbs sugar
1 tsp of 5 spices powder
5 slices of ginger
1 tsp Chilli bean paste (do ban djang)
- In a hot pan with vegetable oil, fry up the ginger, shallots and mince until it has crumbled
- Add in the garlic, chilli bean paste, soya sauce, liquor, 5 spices power, white pepper, sugar and 120ml of water.
- Bring to a simmer and stir regularly.
- Lower the heat and cook for further 30 minutes on medium heat until it reduces by half. This mince dish is not very saucy so please do not dilute with water.
- Serve with warm rice and optional raw egg yolk. The egg yolk will cook in the heat of the mince and rice. It almost becomes gravy to a dry-ish mince. (This serving method is known in Japanese cuisine as tamago kake gohan)
- Garnish with spring onions and/or white sesame seeds and a few drops of sesame oil.
A small pot of this mince can stretch up to 2 meals if used sparingly and served alongside vegetables. It keeps well in the fridge- provided you don't double dip the serving spoons. This also makes a wonderful filling for onigiri or served on plain noodles (like an Asian bolognese).
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