Taiwanese Shallot Sauce Meat
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Taiwanese Shallot Sauce Meat Recipe
The resultant dish after simmering should have some liquid sauce and a thin layer of fats, making it ideal to be drizzled over rice & noodles. Do add more water if there is not much sauce left after cooking due to reduction, and adjust the seasonings accordingly.
- 1 tbsp cooking oil
- 500g minced pork (or chicken) preferably with some fats on
- 100g thinly sliced shallot (or red onion)
- 3 tbsp Bull Head shallot sauce
- 200 ml water add more if needed
- 1/2 tbsp light soy sauce
- 1/2 tbsp fish sauce
- few dashes white pepper powder
- few drops Maggi seasoning when the dish is done optional
- Cook mince pork. Heat oil in a wokpan. Add minced pork, spreading them one layer in the pan. Let the meat brown slightly on its own, then stir-fry the meat, breaking the mince to smaller pieces with the spatula as you do so.
- Add shallots as soon as the minced pork is cooked on the surface. Stir fry briskly until the shallots start to soften.
- Add shallot sauce and stir fry until the meat is evenly coated in the sauce.
- Simmer. Add sauce (A). When the sauce starts to bubble, cover with lid and simmer for about 10 minutes. Top up with more water if needed, and season to taste.
- Meal prep tips. Let the sauce cool down completely before storing in a tightly-lid food container. It keeps well in the fridge for up to 5 days. You can also add some cooked eggs to soak in the sauce. The sauce & fats will solidify in the fridge – just use a metal spoon to scoop out what you need, and reheat in the microwave or stove top until warmed & liquid again.
- Serving suggestions. Serve this meat sauce with rice or noodles coated with sesame oil + soy sauce. You can also use make this sacha meat sauce noodles recipe.
- If you like a darker sauce, add a small amount of dark soy sauce to taste.
- You can do slight variations whenever you make this dish, such as adding dried mushrooms or bean curd skin.