Collection: Taiwanese Pork Mince & Rice

4 servings


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the heat, garnish with sliced scallions and serve over rice/cauliflower rice.
Taiwanese Pork Mince & Rice

38 products