Taiwanese Shallot Sauce Meat

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ONE SAUCE, MANY WAYS TO SERVE, IDEAL FOR MEAL PREP & LUNCH BOXES!

This is a recipe for Taiwanese-style shallot sauce meat (红葱酱肉) using minced pork, made in an extremely easy & fast way (but nevertheless very delish!) This is my family trusted recipe as I have been making this dish for years. It keeps well easily in the fridge for 5 days, so I always cook more for the purpose of meal prep, and I will have an easier life on weekday nights. This sauce is versatile in its uses – I can make (simplified) lu rou fan (braised pork rice/滷肉飯) or lu rou mian (braised pork noodles/滷肉麵) with it. Or cook the leftover mince with some French beans for a fast weekday stir fry. My family’s favourite way is to use this sauce as a meat topping over sacha sauce noodles. They are excellent for lunch boxes too! I’ll be posting two lunch box recipes using this shallot sauce meat.

Related Lunch Box Recipes

• Shallot Sauce Mince Pork Rice Lunch Box
• Sacha Meat Sauce Noodles Lunch Box

I have been making this shallot sauce meat for many years back at my old home. But I stopped making this dish after I moved to my new place (covid & adjustment issues). It’s been slightly more than a year now, and I’m glad to feature this favourite family recipe now that I am settled in my current home!

See Also:

• Taiwanese Eggplant Salad Recipe
• Sesame Wine Chicken Recipe
• Easy Taiwanese Cooking

BULL HEAD SHALLOT SAUCE 

My secret to making this shallot sauce mince meat so quickly is due to this Bull Head shallot sauce (紅蔥醬). I discovered this bottled shallot sauce in Taiwan, back when I was doing my yearly extended stay in Taipei. It’s from the same maker as the famous sacha sauce (沙茶醬) in Taiwan. When I was at the supermarkets, I noticed the locals picking up this sauce, so I decided to try it. It was a life-changing discovery! The sauce has a lot of flavour on its own, and it does not contain preservatives. It used to be difficult to find this sauce in Singapore, but nowadays I can get it at Prime Supermarket or Sheng Siong (seasonal).

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STEP-BY-STEP PHOTOS

First, heat wokpan with oil. Spread out the minced pork one layer in the pan. Let the meat brown slightly before stir-frying the meat.

Tip: For best results, use mince meat with a bit of fats in them.

When the meat is evenly stir-fried, add thinly sliced shallots and stir fry briskly until the shallots start to soften.

Add spoonfuls of shallot sauce, spreading them out evenly among the meat. Stir fry until the minced meat is evenly coated in the shallot sauce.

Add water and seasonings (such as soy sauce, pictured above). When the sauce bubbles, cover with lid and simmer for about 10 minutes.

This is the completed shallot meat sauce. There should be some liquid sauce left after simmering. You can keep the meat sauce in the fridge for about 5 days, making it ideal for meal prep. You can add cooked whole eggs to soak in the sauce in the food container during this time.

Enjoy!!