Taiwanese Minced Meat

Let's make the popular street food, Taiwanese minced meat. With chunks of tender pork belly swimming in a savory sauce with boiled eggs served over rice, this dish always hits the spot.

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• Watch how to make this
• What makes this dish special
• Ingredients
• Substitutions and variations
• Step-by-step instructions
• Make-ahead and storage
• Frequently asked questions
• More Taiwanese recipes
• Recipe

Watch how to make this

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Taiwanese minced meat rice. comment "recipe" for the full link. #easyrecipe #recipesforyou #asianfood #comfortfood

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Ingredients

• Pork belly: Pork belly is the main protein source, providing rich flavor and fat content. It's traditional for this dish and contributes to the luxurious texture and taste.
• Fried shallots: Fried shallots are crucial for adding depth of flavor and aroma to the dish. They provide a savory, slightly sweet taste that's essential to the authentic flavor profile. You can find fried shallots at Asian markets or online.
• Soy sauce: Soy sauce is the primary seasoning, adding saltiness and umami flavor to the meat. It also contributes to the dark color of the finished dish.
• Rice wine: Adds complexity to the flavor and helps to reduce the gaminess of the pork. Rice wine also aids in tenderizing the meat during cooking.
• Rock sugar: Rock sugar is crystallized sugar often used in Asian cooking. It provides a subtle sweetness that balances the salty and savory flavors. It also gives the sauce a slight glaze and sheen.
• Chinese 5 spice: This spice blend adds warmth and complexity to the dish, typically including star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.
• Star anise: Contributes a distinct licorice-like flavor that's characteristic of many Taiwanese and Chinese dishes. It adds depth and aroma to the sauce.
• Boiled eggs: While not essential to the meat sauce itself, boiled eggs are a traditional addition that absorbs the flavors of the sauce and provides additional protein and texture to the dish.

Substitutions and variations

• Protein: You can replace pork belly with pork butt for a leaner version. You can also try this recipe with chicken, beef, or tofu for a vegetarian version.
• Spicy: If you want a spicy kick, add Szechuan peppercorns or chopped Thai chilis.

Step-by-step instructions

Step 1: Prepare pork

Ask any Taiwanese individual about this dish and I guarantee you that they will know what it is. There are many different variations out there, some including ginger, others with cinnamon, and some even using pork butt, but this recipe is my version.

You can use ground pork, pork belly, or even ground beef. It's preferable to use meat that has some fat so resist purchasing the extra lean ground pork. If using pork belly, cut the meat into small strips. If you have a large piece of pork butt, boil in water for 10 minutes to remove any blood, remove and rinse off the scum. Cut the pork into small strips and let cool before continuing with the recipe.

Step 2: Cook pork

As mentioned before, every recipe varies slightly but most include bay leaves, star anise, and fried shallots. You can find fried shallots at Asian markets, specifically Chinese markets. If you can't locate the item, you can purchase fresh shallots and fry them yourself.

Heat oil in a large pot and saute the fried shallots and garlic until aromatic, about 1 minute. Then add the pork belly followed by the remaining ingredients.

Many Chinese dishes use rock sugar instead of brown sugar or granulated sugar. Unlike white sugar, rock sugar helps round out the dish and is not as sweet.

Cover the pot and bring it to a boil. Then, reduce the heat and let it simmer for 30 minutes. Although this sauce takes almost an hour, it's mostly inactive time. You're simply throwing everything into a pot and letting it cook over low heat, allowing the flavors to slowly develop. 

Step 3: Add eggs

Thirty minutes later the sauce has already darkened in color. Add the boiled eggs and let the eggs absorb the flavors as the sauce continues to simmer.

Taiwanese minced meat sauce is typically served over rice but it can also be tossed with noodles. What's great about this dish is that the sauce is so flavorful that a little goes a long way.

One bite of this dish and I was immediately taken back to the night markets in Taiwan. The pork is so tender while the eggs add substance. I particularly enjoy the subtle licorice flavor from the star anise and the spice from the Chinese 5 spice. Easy to prepare and delicious, what more can I ask for?

Make-ahead and storage

• Make-ahead: The dish can be prepared the night before and reheated before serving.
• Store: Keep leftovers in an airtight container stored in the fridge for up to 3 days.

Frequently asked questions

More Taiwanese recipes

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