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Taiwanese Minced Pork over Rice

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Taiwanese Minced Pork served over rice – classic comfort food made gluten free. A one skillet dish that’s easy to make and full of flavor.

Taiwanese Minced Pork in a bowl topped with green onions

Truth be told I’ve never been a fan of ground meat. Unless you’re turning it into a burger or meatballs I probably don’t want anything to do with it. Mince meat just left on it’s own…no thanks.

But this. This stuff is on another level of good.

Taiwanese Minced Pork in a cast iron skillet

Not quite sure what to do with a pack of mince pork that I snagged on sale, Mike took to the Internet for a little inspiration…as you do. After a quick search he stumbled across this recipe from Yi Reservation for a traditional Taiwanese Minced Pork Sauce which with a few alternations has easily made for one of the best dinners we’ve had in awhile.

This dish is based on one of Taiwan’s most loved comfort foods, though I’ve adapted it using more common kitchen ingredients. It’s easy to prepare needing just one skillet and about 40 minutes of simmering on the stove top. Feel free to substitute with your choice of meat. Serve over rice/noodles or cauliflower rice for a low carb option and enjoy.

Taiwanese Minced Pork in a bowl

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Taiwanese Minced Pork | Gluten Free & Low Carb with a Paleo option
Yield: 4 -5 servings

Taiwanese Minced Pork over Rice

Taiwanese Minced Pork over Rice

Taiwanese Minced Pork served over rice - a classic comfort food made gluten free. A one skillet dish that's easy to make a full of flavor.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 1 cup thinly sliced shallots, (4-5 shallots)
  • 2 tablespoons oil, , divided
  • 1 pound organic mince pork, , about 1/2kg
  • 3 tablespoons white wine
  • 1/4 cup gluten free soy sauce, , tamari, or coconut aminos for a paleo version (60ml)
  • 1 tablespoons sugar or honey
  • 2 cups water, (500ml)
  • 1 teaspoon black pepper
  • 1 star anise
  • 1 bay leaf
  • 1 teaspoon five spice powder
  • salt to taste

Instructions

  1. Heat a large cast iron skillet on medium heat with 1 tablespoon of the oil. Once the oil is melted add the shallots and fry until they turn light golden in color - about a minute or two. Remove the shallots from the pan, transfer to a plate lined with a paper towel and set aside for the time.
  2. In that same skillet add the remaining oil and the minced pork on a high heat. Break up the mince and stir until the pork starts to brown.
  3. Add the wine, soy sauce/aminos, sweetener, water, pepper, star anise, bay leaf, and five spice to the pork. Stir to combine, bring the liquid to a boil and then reduce to a low heat. Cover and let simmer for 30 minutes, stirring every so often.
  4. While the pork mixture is simmer on the stove top, take the fried shallots and crush them with a mortar and pestle to a paste. After the pork has simmered on the stove top for 30 minutes, stir in the shallots and let everything simmer for another 10 minutes. Salt to taste.
  5. Remove from the heat, garnish with sliced scallions and serve over rice/cauliflower rice.

Nutrition Information:

Yield:

4

Serving Size:

serving
Amount Per Serving:Calories: 396 Saturated Fat: 9g Cholesterol: 81mg Sodium: 881mg Carbohydrates: 5g Sugar: 3g Protein: 21g
© Sarah Nevins
Cuisine: Taiwanese / Category: Mains

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Reader Interactions

Comments

  1. Hi, what kind of white wine do you recommend, especially if I’m cooking this for kids? Can we omit the white wine? Looking forward to you reply.

    Reply

  2. Thanks Sarah. Another hit that I’m having to cook again – kids loved it ( ;
    Goes well with Quorn as a meat replacement although don’t cook for very long. I shoved a star anise in there and steamed some bok choy and other greens with the rice cooker near the end of cooking and yum!
    Your recipes are really helping with my wife’s dodgy tum so thanks. It could just be me cooking more than usual of course but your recipes can take the credit for now ( :
    The only things I need now is to find a use for all the white bits of scallion/spring onion I have left over so any suggestions most welcome!

    Reply

  3. This recipe is amazing!!! Even without adding sugar or honey I love the results! I eat it over raw veggies: shredded cabbage, shredded carrots, bean sprouts and cilantro and top with a spicy peanut sauce. It’s quick and easy to make!

    Reply

    • Hi Stacey! When you crush the fried shallots you kind of turn it into a powder/spice which then distributes to the rest of the ingredients more evenly

      Reply

  5. Will need to share this with my meat-loving brother. He’s always looking for new recipes and this one sounds right up his alley! Thanks for sharing!

    Reply

  8. This minced pork dish looks so comforting and delicious! My Grandfather makes a dish very similar to this, thank you for sharing!

    Reply

  9. I’ve never used minced Pork but I do love pork chops. The combo of herbs and spices must take this to a new level of YUM. On my “to do” list!

    Reply

  11. I have everything except shallots at home right now – I think this will be dinner tomorrow night. It looks FANTASTIC!

    Reply

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