Taiwanese Meat Sauce With Rice (Lu Rou Fan) Recipe

• 2 cups vegetable or canola oil
• 1 1/2 cups thinly sliced shallots (about 6 medium)
• 2 pounds ground pork (or 2 pounds whole, fresh, skin-on pork belly, see note)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon five-spice powder (see note)
• 2 teaspoons sugar
• 1/2 cup dark soy sauce
• 1/2 cup light soy sauce
• 1 cup Chinese rice cooking wine
• Water

1. Line a large plate with a triple layer of paper towels. Heat oil to 325u0b0F in a medium saucepan over medium-high heat and adjust flame to maintain temperature. Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots, 1 to 2 minutes. Immediately transfer to paper towel lined-plate to drain. Reserve 1 tablespoon oil and reserve the rest for another use. When shallots are cool, lightly crush. Set aside.
2. Heat reserved oil in a large Dutch oven over medium-high heat until shimmering. Add pork and cook, stirring occasionally, until cooked through and beginning to brown, 3 to 4 minutes. Add the garlic and the crushed fried shallots to the pan and cook, stirring, until fragrant, about 1 minute longer. Add the five-spice powder and sugar and stir to combine. Add both soy sauces, wine, and just enough water to cover, if necessary, and bring to a boil. Reduce heat to a gentle simmer and cover partially. Cook until pork is completely tender and sauce has thickened, 3 to 4 hours. Serve with steamed rice.

vegetable, shallots, ground pork, garlic, fivespice powder, sugar, soy sauce, soy sauce, chinese rice, water

Taken from www.seriouseats.com/recipes/2013/07/taiwanese-meat-sauce-recipe.html (may not work)