Taiwanese Minced Pork – Ground pork is gently cooked and simmered in Taiwanese flavours for a super simple, low carb, one pan dinner with a powerful punch of flavour! Serve over a bed of rice or cauliflower if you’re looking to keep it low carb and enjoy!
If you’re bored of your typical weeknight dinner recipes, you might be interest in trying out this Taiwanese Minced Pork!
It’s an incredibly simple recipe that comes together without much fuss. It’s the type of thing you can throw together in under an hour without too much faffing around the kitchen. Most of the time spent is for simmering and sautéing with an occasional check and stir here and there.
Most importantly – it’s delicious!
Taiwanese Minced Pork
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. With a few alternations for simplicity, it 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 made a few changes based on what we had. Preparation is quite simple and equipment minimal.
This recipe uses ground pork, but we have made this a with ground turkey and loved it!
Feel free to substitute with your choice of meat. Serve over rice/noodles or cauliflower rice for a low carb option and enjoy.
- 1 cup thinly sliced shallots, (4-5 shallots)
- 2 tablespoons oil, divided
- 1 pound mince pork, about 1/2kg
- 3 tablespoons white wine vinegar
- 1/4 cup gluten free soy sauce or tamari (60ml)
- 1 tablespoon honey
- 2 cups water (480ml)
- 1 teaspoon black pepper
- 1 teaspoon five spice powder
- 1 star anise
- 1 bay leaf
- salt to taste
- Green onions, optional
- Heat a large cast iron skillet on medium or medium-high 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 5-7 minutes.
- In that same skillet add the remaining oil and the minced pork. Turn to a high heat. Use a wooden spoon to break up the mince. Cook and stir occasionally until the pork starts to brown.
- Add the vinegar, soy sauce/tamari, honey, water, pepper, five spice, star anise and bay leaf spice to the pork. Stir well to evenly coat the pork and shallots the added seasonings.
- Bring the liquid to a boil and then reduce to a low heat. Cover with a fitted lid and let simmer for about 20 minutes, stirring every so often.
- Remove the lid and let the mince simmer about 5 minutes uncovered. Taste and season with added salt and pepper as you see fit.
- Remove from the heat, garnish with sliced green onions (if using) and serve over rice/cauliflower rice.
- Use coconut aminos instead of soy sauce or tamari for a soy free/paleo option. If using coconut aminos, add 1 teaspoon salt.
- Feel free to use 1 tablespoon white granulated/ caster sugar instead of honey.