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.
Ingredients
- 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
- water
Click on the link below for the instructions.
Instructions
Peel and thinly slice the shallots.
Oh nice, finally someone post up the meat sauce. couple tips:
1. I would add chinese mushroom with the shallot to even add up the flavour
2. add a bit of rice wine to stir fry the pork , it will take away those “meat” smell
3. add star anise, peanut butter, and cinnamon (each of them for about 1 to 2 table spoon)
try those, you will love it đ
Hi Suanne,
thanks so much for sharing this recipe. I made it tonight with star anise, peanut butter and cinnamon and loved the way they and the mushrooms perfumed the pork. The cinnamon complemented the star anise well and gave it a certain richness. It reminds me of “Jia Jiang” noodles. I love the effect of the peanut butter on the dish but wonder whether sesame seed paste would work better. I substituted the water with chicken stock because I had some lying around in the fridge from a previous cooking.
Do you have any ideas as to what I should do with the oil that was poured out after it was used to deep fry the shallots?
Thanks again,
Dandel
Hi Dandel, the shallot oil is good for cooking as it is very fragrant. You can also use it for making your own dry mixed noodle.
I normally make mine with dried shitake mushroom and use chinese cooking wine for flavouring and less meaty smell. You can sub the pork with beef and use rice instead of noodles. And yes chicken stock as a previous posted stated does enhance flavours. I sorta cheat, I use store bought fried shallots just because it’s easier, I add them during the stewing process and top it off when it’s served. =)
I would probably add sesame seed paste
in preferance to peanut butter if adding anything in addition to the suggested additions.