Taiwanese Minced Pork Sauce over Rice (肉燥飯)

Yes yes I know I have been a little inactive on this site (OK quite inactive) lately but the truth is I’ve never stopped trying new dishes throughout the summer. I promise I’ll share all the dishes I cooked on this site as long as I am done with what’s keeping my busy elsewhere :)

If you like Chinese calligraphy or authentic Chinese food in general, you  might remember the lu wei or braised aromatic goodness I wrote about some time ago. In that post, I broadly introduced you to an important Chinese cooking technical called lu or braised stuff with aromatic spice. As I mentioned that over the course, lu wei has developed into countless regional variations and one of the regional flavor is the famous Taiwanese Minced Pork Sauce over Rice dish.

Taiwanese Minced Pork Sauce over Rice holds an iconic status in Taiwanese cuisine. This stew like meat sauce dish is extremely popular and can be found anywhere in Taiwan from mom’s kitchen to night market street vendors to upscale restaurants. The aromatic meat sauce is normally served on rice or noodles but I also discovered that it goes very well with toasted bread.

Taiwanese Minced Pork Sauce over Rice (肉燥飯)

This dish is also very easy to make at home. It freezes well so I tend to make a big portion every time so I can save the leftover for extra meals. And yes, feel free to substitute minced pork with other types of meat. I like to use meat with a little fat to create that rich juicy consistency.

The recipe calls for store bought fried shallot which can be found in some Asian supermarkets. If you can’t find it nearby, you can order it online or make your own by frying chopped shallots until crispy. Also, the traditional recipe calls of soy sauce paste (醬油膏) which is a thicker version of soy sauce commonly used in Taiwan. If you have no luck to score it locally you can substitute it regular soy sauce and a little more sugar.

Step by Step Illustration:

On a heavy skillet, add 1 tbsp of cooking oil and the minced pork over high heat. Stir the pork gently and constantly for about 4 minutes or until the pork turns slightly brown. Make sure your skillet is hot enough so you don’t lose the juice from the meat.

Taiwanese Minced Pork Sauce over Rice (肉燥飯)

Add broth/ water and mix in the five spice powder, star anise, bay leaf, soy sauce paste, dark soy sauce, cooking wine, black pepper, and sugar. Bring to boil and simmer over low heat for about 30 minutes. Stir occasionally.

Taiwanese Minced Pork Sauce over Rice (肉燥飯)

Grind the fried shallot with mortar and pestle into coarse powder.

Taiwanese Minced Pork Sauce over Rice (肉燥飯)

Add fried shallot to the meat sauce after 30 mins of simmering. Add salt if necessary. Continue to simmer for another 20 minutes. Thicken the meat sauce with some corn starch.

Taiwanese Minced Pork Sauce over Rice (肉燥飯)

Garnish with chopped scallion and serve the meat sauce over cooked rice or noodles or read of your choice.

Taiwanese Minced Pork Sauce over Rice

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Serving Size: 4

Taiwanese Minced Pork Sauce over Rice

Ingredients

  • 1 lb ground pork (or the meat of your choice)
  • 3 tbsp cooking wine
  • 1/2 cup soy sauce paste (can substitute with regular soy sauce)
  • 1 tbsp dark soy sauce
  • 2 tbsp sugar
  • 2 cup pork broth or water
  • 1 tsp black pepper
  • 1 star anise
  • 1 bay leaf
  • 1 tsp five spice powder
  • 1 cup of fried shallot

Instructions

  1. On a heavy skillet, add 1 tbsp of cooking oil and the minced pork over high heat. Stir the pork gently and constantly for about 4 minutes or until the pork turns slightly brown. Make sure your skillet is hot enough so you don’t lose the juice from the meat.
  2. Add broth/ water and mix in the five spice powder, star anise, bay leaf, soy sauce paste, dark soy sauce, cooking wine, black pepper, and sugar. Bring to boil and simmer over low heat for about 30 minutes. Stir occasionally.
  3. Grind the fried shallot with mortar and pestle into coarse powder.
  4. Add fried shallot to the meat sauce after 30 mins of simmering. Add salt if necessary. Continue to simmer for another 20 minutes. Thicken the meat sauce with some corn starch.
  5. Garnish with chopped scallion and serve the meat sauce over cooked rice or noodles or read of your choice.
http://yireservation.com/recipes/taiwanese-minced-pork-sauce-over-rice/

Happy Cooking!

Taiwanese Minced Pork Sauce over Rice (肉燥飯)

34 comments

  1. Hi.  Just tried this.   Subbed low sodium chicken broth for the pork broth and regular soy for the soy paste.    Had great aroma and base flavor, but man, it was salty!   Any suggestions to dial that back?  Perhaps use water the next time?  

    • Hi Chris, thanks for checking out my blog. One suggestion I have is to thin the sauce with more water and more cornstarch slurry. Hope this helps.The pork broth I used was homemade stock so there was no sodium. I’ll update the recipe to reflect that. Please let me know if you have any other questions.

  2. Hi Yi
    I’d like to try but i want to ask about the cooking wine
    Is it any cooking wine or asian style which is shaoxing wine or huangjiu?
    Thank you

    Please Respond it ASAP
    I’d like to cook it soon because I already bought everything but the cooking wine
    I bought the western wine

    Thank you

    • Hi there, the Asian cooking wine was used in the recipe but western cooking wine should work as well. Please let me know if you have any other questions

  3. Thanks so much for this recipe! Tried it for lunch today and really enjoyed it.

  4. I just made this for dinner and the flavours were AMAZING! I had to improvised a little with beef mince, no soy sauce paste and chicken stock instead of pork broth and I will definitely be making this again. Wow! Thank you for extending my cooking skills.

  5. hello Yi, this recipe was aweseome!! i made it for the first time and I never cook chinese food, had to go to the chinese market and buy all kinds of unfamiliar ingredients, but it tasted the same as the taiwanese restaurants I’ve eaten at before. My husband loved it as well. Thank you!

    • hey there, thanks for your feedback! So glad to hear that you and your husband loved the recipe. Good job on making your first Chinese dish!!

  6. Hallo
    This recipe loks tempting ,currently in Taipei ,will love to try ,and then try in my Kitchen once back in home town

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  8. I tried to make this and failed miserably! I think its because of the type of soy sauce paste I used…

    When I was in the market, I was trying to understand if you meant SOYA PASTE which did not look to be fermented, ie not like soya sauce and more just bean paste…or something called THICK SOYA SAUCE which had molasses in it.

    I went with the Thick Soya Sauce and blech! The dish tasted like burned black bean sauce….

    Can you clarify which type of Soya Sauce Paste you used?

    • Hi Andrew, first of all i am sorry that your last attempt didn’t work out so well. The translation of the soy sauce i used gets kind of confusing. Sounds like you might have used sweet soy bean paste which is very think. The soy sauce paste used in this recipe is more like a slightly thicker (and sweeter) version of soy sauce. This is what i used for my dish. However depending on where you live you might find something similar but under different brands.

  9. Whenever my family dine at a Taiwanese Restaurant in Hongkong, we usually order a bowl of this ground pork….we love it and I’ll give a try this time at home. I’m sure my siblings would like it too! thank you so much….

  10. I have used the dried shallots before, but my last package hung around for so long that I tossed it! Now I must pick another one up on my next trip To Kam Man, as I’d like to try this dish. Ill have mine in a bowl over rice. My DH will have his on a plate over bread and a knife and fork. (sigh)

    • Hi Jo-Ann, thanks for stopping by. I’ve actually spread the meat sauce on toasted bread before and I really liked it. I am sure your DH will like it as well :)

  11. There is something about fried shallots that gives the pork sauce extra sweetness and depth! I like 肉燥 A LOT! So versatile! Can have it with rice, porridge, noodles…

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  13. Hi Yi,

    I love to cook with minced pork but the Taiwanese version is still new to me. I will try to get it in my kitchen too. Haha. Happy cooking

  14. Very nice and simple dish!

  15. Cant wait to try this!

  16. This is something we order for kids when we go to Taiwan. We have similar Japanese dish and kids are used to eating minced pork on the rice. Easy to eat and so delicious. I’d be happy with a big bowl of this and some greens on top, just like how you served it. I call this my perfect meal. :)

  17. Oh yes! My mom makes this and my son loves it…so she always make extra so he can take home with him…yours look delicious, so flavorful as well…and yes, with this meat sauce I can eat easily a couple of rice bowls :)
    Hope you are having a great week Yi :)

  18. YUM!!! Are you taiwanese Yi? I love all types of Taiwanese food hehe :) I never knew it was relatively easy to make Minced Pork Rice 😀 Hopefully my boyfriend will make it for me soon ~

    • Hi Daisy thanks for stopping by. I actually grew up in Sichuan, China but i am a big fan of Taiwanese food!

  19. Minced pork over rice is always winner in my house. I really like your recipe, and pictures are tempting! I need to try your recipe asap:)
    Thank you for sharing.

  20. Hi Yi,

    This dish looks good. I’m happy that it’s simple enough to make for a weeknight meal. =D

  21. This is one of my favorite Taiwanese dishes; with some vegetables, it is already a satisfying meal to me.

  22. omg lu rou fan!!! my good friend is taiwanese and she always misses this dish. will share this link with her. and looking fwd to hearing more from you!

  23. This looks terrific! And I like that you can freeze it – so many Chinese dishes don’t freeze well, I’ve found (probably I’m just making the wrong things!). I enjoy the flavor of pork, so that’s definitely the meat I’d use in this. Nice recipe – thanks so much.

  24. Hi Yi! Thank you so much for sharing this recipe! I’ve tried a couple from other websites but the taste just didn’t feel right. There is a little restaurant close to where I live serve a nice Taiwanese combo with minced pork on top of the rice, very yummy and I’ve always wondered how do they cook it consistently everytime, can’t wait to give your recipe a try!

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