- 1 cup thinly sliced shallots, (4-5 shallots)
- 2 tablespoons oil, divided
- 1/2kg ground pork
- 3 tablespoons cooking wine
- 1/4 cup gluten free soy sauce, tamari
- 1 tablespoon 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 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.