Taiwanese Braised Pork Rice

Finely chop the shallots and mince the garlic. Set aside.
In a hot pan, add oil. Once the oil is heated, add the shallots and garlic, and sauté until fragrant.
Add the ground pork and cook until it changes color. Then add the soy sauce, sugar, oyster sauce, five-spice marinade, and Shaoxing wine. Stir well to combine.
Add the spice pouch and water. Bring to a boil, then reduce to low heat and simmer for about 30 minutes, until the sauce thickens.
Season with salt and pepper to taste. Serve the braised pork over freshly cooked white rice.
Finely chop the shallots and mince the garlic. Set aside.
In a hot pan, add oil. Once the oil is heated, add the shallots and garlic, and sauté until fragrant.
Add the ground pork and cook until it changes color. Then add the soy sauce, sugar, oyster sauce, five-spice marinade, and Shaoxing wine. Stir well to combine.
Add the spice pouch and water. Bring to a boil, then reduce to low heat and simmer for about 30 minutes, until the sauce thickens.
Season with salt and pepper to taste. Serve the braised pork over freshly cooked white rice.

Instructions

1.	Finely chop the shallots and mince the garlic. Set aside.
2.	In a hot pan, add oil. Once the oil is heated, add the shallots and garlic, and sauté until fragrant.
3.	Add the ground pork and cook until it changes color. Then add the soy sauce, sugar, oyster sauce, five-spice marinade, and Shaoxing wine. Stir well to combine.
4.	Add the spice pouch and water. Bring to a boil, then reduce to low heat and simmer for about 30 minutes, until the sauce thickens.
5.	Season with salt and pepper to taste. Serve the braised pork over freshly cooked white rice.
6.	Finely chop the shallots and mince the garlic. Set aside.
7.	In a hot pan, add oil. Once the oil is heated, add the shallots and garlic, and sauté until fragrant.
8.	Add the ground pork and cook until it changes color. Then add the soy sauce, sugar, oyster sauce, five-spice marinade, and Shaoxing wine. Stir well to combine.
9.	Add the spice pouch and water. Bring to a boil, then reduce to low heat and simmer for about 30 minutes, until the sauce thickens.
10.	Season with salt and pepper to taste. Serve the braised pork over freshly cooked white rice.

	Ground pork: 585 grams
	Pepper: to taste
	Salt: to taste
	Spice pouch (star anise, cinnamon, licorice, grass fruit, etc.)
	Water: 200 ml
	Shaoxing wine: 1 tablespoon
	Five-spice marinade: 90 ml
	Oyster sauce: 1 tablespoon
	Sugar: 1 tablespoon
	Garlic: 3 cloves
	Shallots: 2 pieces
	Ground pork: 585 grams
	Pepper: to taste
	Salt: to taste
	Spice pouch (star anise, cinnamon, licorice, grass fruit, etc.)

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