Minced pork rice, lo bah png, or 滷肉飯 is a rice dish that is commonly seen throughout Taiwan and Southern Fujian.
As the origin of the flavor, the sauce is the key to making minced pork rice. The most popular way of preparation seen in Taiwan is stir-frying the ground meat with sliced shallot in oil, and then boiling it in soy sauce. In the frying process, one may customize the flavor by adding seasonings such as sugar, rice wine, pepper, and other spices. When finished, the dark-brown meat sauce is called “bah-sò (肉燥)”, and is also served with noodles, soup, vegetables, and many homemade Taiwanese dishes
Recipe by bearnakedfood
- 17 oz shoulder butt – cut into about 1 cm small cubes
- 2 tbsp dried shrimps – soaked for 30 mins and chopped
- ¼ cup good quality soy sauce
- 2 tbsp dark soy sauce
- ¼ cup rice wine
- 4 tbsp fried shallots
- 2 tbsp fried minced garlic
- 2 star anise
- A pinch of five-spice powder
- 1 piece of medium size rock sugar
- Some hot water
- In a large pan or wok, add in the diced pork and cook for about 10 mins, until the liquid in the pan has almost evaporated.
- Add in dried shrimps, rock sugar, star anise, five-spice powder, and stir fry for 30 secs. Do not worry if the rock sugar is still hard as it will melt eventually.
- Add in the sauces, shallot, garlic, and ½ of the rice wine and stir for another minute.
For Full directions: