On the last cooking meet at South Arm Community Kitchen in 2007, Julie demonstrated two Chinese dishes. The first one is a very traditional Taiwanese dish called Shallot Pork Sauce.
The Shallot Pork Sauce is very fragrant as it has lots of shallots in it. The shallots are first fried to crisp and braised with the ground pork.
This Shallot Pork Sauce is great with noodles or rice. Kids will love this.
lean ground pork
shallot (use about 10 to 12 shallots for each pound of ground meat)
dark soy sauce
salt to taste
sugar to taste
ground black pepper to taste
Click on the link below for the instructions.
Peel and thinly slice the shallots.
In a deep pot, heat oil for frying the shallots, about an inch deep of oil is needed. Test the hotness of the oil with a pair of wooden chopsticks, i.e. it’s hot enough when small bubbles rise as the chopsticks are dipped into the oil.
Fry the shallots in medium low heat so as not to burn the shallots.
When the shallots are golden brown and crisp, drain off the oil and set aside.
Use the same pot which is just coated with oil from frying the shallots (the oil should have been drained into another bowl), fry the ground pork until cook.
Add so,e dark soy sauce, a tablespoon or two to add colour to the pork.
Season with salt, sugar and black pepper to taste.
Add enough water to cover the pork, more if you like more sauce.
Add in the crisp shallots and let simmer on low heat for 30 to 45 minutes. You may add some finely chopped shiitake mushrooms (do not add too much as the mushroom flavour will overpowers the shallots’), pork balls or hard boiled eggs to simmer along.
We served the Shallot Pork Sauce with fresh made noodle.
Michael is working hard rolling out the dough for making the “man” made noodle.
Vanessa and others also help out in stretching out the cut noodles.