Taiwanese Minced Pork

Taiwanese Minced Pork

Preparation

1. Heat 2 tablespoons of oil in a wok over medium heat. Add. 1 tbsp ginger and 1 cup shallots and cook for 2 minutes. Stir in 3 cups mushrooms, and cook for 3 minutes.

2. Increase the heat to high and 1 tbsp of oil, 1 pound of ground pork and star anise. Cook until the meat is slightly browned.

3. Add 3 tbsp Shaoxing wine to deglaze the wok, then add 1 tbsp granulated sugar, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1/2 tsp white pepper, 1/4 tsp five spice powder, and 2 cups of water.

4. Bring to a boil and then reduce heat to medium/medium-low, and simmer for 20 minutes.

5. While the pork cooks, slice 1 cup Persian cucumbers and 1/3 cup scallions.

6. To make the jammy eggs, bring a medium pot of water to a boil. Gently place the eggs one at a time on a spoon and lower them into the boiling water, cooking for 7 minutes.

7. In a medium bowl, add a handful of ice cubes and fill halfway with water. Once the eggs have finished cooking, place them into the ice bath for 3 minutes.

8. Remove the eggshells and slice the eggs in half.

9. To serve, add rice, pork, cucumbers, and scallions to a bowl along with half of a jammy egg.

Ingredients

• 3 cups shiitake mushroom (diced)

• 1 pound ground pork

• 3 tablespoons oil (vegetable or canola oil)

• 1 tablespoon ginger (minced)

• 1 cup shallots (finely diced)

• 2 star anise

• 3 tablespoons Shaoxing wine

• 1 tablespoon granulated sugar

• 2 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon oyster sauce

• 1/2 teaspoon ground white pepper

• 1/4 teaspoon five spice powder

• 3 eggs

• 1/3 cup scallions (chopped, white and green parts)

• 1 cup sliced Persian cucumbers