Taiwanese Braised Minced Pork Over Rice (肉燥饭)

2 hrs 30 min (mostly soaking)Serves 5

Ground pork braised with shiitake mushrooms, star anise, and soy in a rich sauce, served over rice with soft-boiled eggs.

Adjust▾

🌐Translate

⋯

prepSoak dried shiitake mushrooms in hot water for at least 2 hours (or overnight); squeeze out liquid and reserve; dice mushrooms into ¼ inch pieces
40 g dried shiitake mushrooms	Cook ginger, shallots & mushrooms	Add pork & star anise, cook until opaque	Deglaze with wine, add soy, sugar & spices	Bring to boil, cover, simmer 20 min	Add eggs, submerge, simmer 10 min	Reduce sauce if needed over medium-high heat	Stir in scallions & salt, serve over rice
1 tbsp ginger, minced
150 g shallots, finely diced
3 tbsp neutral oil (divided: 2 tbsp + 1 tbsp)
450 g ground pork
2 star anise
3 tbsp Shaoxing wine
15 g rock sugar (or 1 tbsp granulated sugar)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp ground white pepper
1/4 tsp five spice powder
2–3 cups / 480–720 ml water (including shiitake soaking water)
5 eggs	Hard-boil eggs 10 min, chill & peel
15 g scallions, chopped (white and green parts)
salt to taste (optional)

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.