Taiwanese Ground Pork with garlic and shallots


My son-in-law loves rice, and every time when he comes over I have to remind myself to cook more rice.  With whatever is left over, I always make fried rice later on the week, and so it works out every time!

But for this particular dish, there was no left over rice !! Between the three chickadees, they practically finished the whole pot of rice with just a little bit of left over, enough for his lunch the next day.

What can I say? when food disappear so fast it only means one thing, that I have the seal of approval.  I love that,  a polished plate means full and happy tummies.  

Once again I have to thank Lee Ping from the “Stream of the Hip Desert”, this recipe is a sure win in my household. 

Here is the recipe taken from her blog:

Ground Pork with Shallots and Garlic Recipe

(reference: http://www.recipezaar.com/95047)

1 lb ground pork
1 teaspoon vegetable oil
4 tablespoons minced garlic
1 (3 ounce) package fried shallots (can be found at any Oriental grocery store)
2 cups water
1/3-1/2 cup soy sauce
1 tablespoon sugar
1 tablespoon rice wine
1 teaspoon five-spice powder
1/2 teaspoon black pepper
1/2 teaspoon msg (optional)
steam rice

Brown pork in skillet until cooked; drain off oil and set aside.
Add vegetable oil in a pot over medium-high heat.
Saute garlic for 1 minute.
Add pork and shallots, stir a few times.
Add water and the rest of the ingredients, bring to a boil.
Reduce heat, cover and simmer for 45 minutes, stirring a couple of times.
Uncover and cook for 15 more minutes.


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