Keeping track!

Daisypath Anniversary tickers

Wednesday, October 14, 2009

滷肉饭!Stewed Minced Pork w/ Rice


It is so simple. and can be used on many dishes. On top of rice, on top of noodles, or on top of plain vegetables.

I made this last week, i think. It was very well received and we loved it.

To make it more Taiwanese, i cooked sushi rice instead – which is closer to the type of rice eaten in Taiwan, but i washed the rice around 5-6 times to get rid of its starchiness, if not the rice would be way to sticky. We also had fried chicken chops, but they weren’t the most successful ever, so i won’t be sharing that today.

Anyway, for the highlight…!


Doesn’t that look delicious? I’m getting hungry just looking at it!

Here’s the recipe!


400gm Minced Pork
1 Brown Onion, chopped
5-6 cloves Garlic, chopped
1/4tsp Five Spice Powder
100ml Oyster Sauce
50ml Dark Soya Sauce
25ml Sake (or any other cooking wine)
400ml Water
5g Rock Sugar


1. Chop the onions. and fry them in a sauce pan. Fry till they softened and become translucent. Add the chopped garlic and fry till fragrant. The reason for adding the garlic only when the onions are nearly done or done, is so to ensure that the garlic doesn’t burn and turn bitter.

2. Add the minced pork into the garlic and onions and fry till cooked and separated.

3. When the pork is cooked (all turns white), add in the five spice powder, oyster sauce, dark soya sauce, rock sugar, sake and water. Let the mixture come to a boil.

4. For best results, transfer to a claypot to cook for at least 1 hour, simmering on low heat. (We don’t have a claypot, but we do have a korean pot which worked perfectly)

5. Simmer away for at least an hour. The liquids should have reduced and you should end up with a nice slightly thick consistency to the sauce. There should be sauce – don’t simmer till there is none left. If you want a little bit more sauce, then add more water and simmer again (i did this for the next day).

Notes: It should be salty enough, definitely. Always taste. 
           Try to use pork with a little fat on them. Fats are extremely important.

To change it: Instead of buying ready minced pork, you could get 五花肉 with skin on and make your own minced pork, but to wash and blanch your pork first before mincing.


This is how to make this wonderfully simple dish. We had it for dinner over rice. The next day, i cooked more rice and fish and hui had this over rice again in their lunch boxes. As for me, i cooked myself a bit of egg noodles and it over noodles. Delicious!

Do Do Do Do Do try this! I’m sure you will like it as much as we did!

There are a lot of other variations to this dish and i’ll post them as i cook them!


No comments:

Post a Comment