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.
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.
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.
- 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
- 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.
- 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.
- 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.
- 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 crushed shallots and let everything simmer for another 10 minutes. Salt to taste.
- Remove from the heat, garnish with sliced scallions and serve over rice/cauliflower rice.
Serving size: 1/4th of recipe Calories: 335 Fat: 23 g Saturated fat: 9 g Carbohydrates: 6 g Sugar: 3 g Fiber: 1 g Protein: 25 g
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