Taiwanese 5-Spice Pork -Lu Rou Fan

Hard-cooked eggs are common, but we preferred soft-cooked eggs for their runny yolks. We liked serving steamed or stir-fried bok choy or broccoli alongside, a nice balance to the richness of the pork.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, mix the pork with ¼ cup of the soy sauce. Cover and refrigerate until needed.

Step 2

In a large Dutch oven over medium, heat the oil until shimmering. Add the shallots and cook, stirring, until deeply browned, 15 to 20 minutes. Add the garlic and cook, stirring constantly, until the garlic is fragrant and just beginning to brown, about 1 minute.

Step 3

Add the sherry, sugar, five-spice and remaining ¾ cup soy sauce. Stir until the sugar has dissolved, then increase to high and bring to a boil. Cook, stirring, until reduced and syrupy and a spoon leaves a clear trail, about 5 minutes.

Step 4

Reduce to low and allow the simmering to subside. Add the pork, breaking it into small pieces. Cook, stirring, until the meat is no longer pink, 5 to 7 minutes. Stir in the vinegar, then taste and add soy sauce, if needed. Spoon steamed rice into individual bowls, top with the pork and sprinkle with scallions.

Step 5

Tip: Don’t use regular soy sauce; when reduced during cooking in this recipe it will become too salty. And don't use cooking sherry, which contains added salt; use an inexpensive dry sherry.