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Taiwanese Shallot Sauce Meat

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.

Check out the ingredients and step-by-step photos on the previous page.


  • 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

(A) 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


  1. 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.
  2. Add shallots as soon as the minced pork is cooked on the surface. Stir fry briskly until the shallots start to soften.
  3. Add shallot sauce and stir fry until the meat is evenly coated in the sauce.
  4. 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.
  5. 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.
  6. 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.

Cooking Note(s):

  1. If you like a darker sauce, add a small amount of dark soy sauce to taste.
  2. You can do slight variations whenever you make this dish, such as adding dried mushrooms or bean curd skin.


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4 comments on “Taiwanese Shallot Sauce Meat”

  1. I need to look out for some shallot sauce to try. Have never seen or had it before. We eat lots of minced meat..This can be our favourite too.

  2. Hi may i know is the shallot sauce spicy?

  3. This 牛头牌 brand is famous – the shallot sauce, and I think the sacha sauce too.

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