Braised ground pork over rice (lu rou fan - 4 to 6 servings

• Meat

  • 1 1/2 lbs Ground pork

• Produce

  • 4 cloves Garlic
  • 2 stalks Green onions
  • 1 cup Shallots, Fried

• Refrigerated

  • 4 Eggs, hard

• Condiments

  • 5 tbsp Soy sauce, dark
  • 1/4 cup Soy sauce

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1/4 tsp Five-spice powder
  • 1/4 cup Rock sugar

• Oils & Vinegars

  • 3 tbsp Oil

• Beer, Wine & Liquor

  • 1/4 cup Shao xing wine / dry sherry

• Liquids

  • 3 cups Water, HOT

Found on whattocooktoday.com

Description

Directions

• You can prepare the hard-boiled eggs the day before and keep them in the refrigerator until ready to use
• Mix the ground pork with corn starch. I like to do this because it makes the meat much more tender and moist. Preheat oil in the wok. When its hot enough, add in the pork and break-up the meat as you stir. Let it cook until it started to change into opaque color. Add in the garlic and continue to stir until the garlic is fragrant. Add in the wine, dark soy sauce, soy sauce, rock sugar, and five-spice powder. Stir to mix everything and until the rock sugar started to melt. Get 4 cups of hot water ready for next step
• Add in the fried shallots and stir again to mix. Then add in 3 cups of the hot water. Bring to a boil and then lower the heat to let it gently simmer away. Add in the hard boiled eggs and let it cook until the eggs started to absorb the brown color from the sauce and the liquid has reduced a little bit, about 30 minutes. Have a final taste, add more soy sauce if needed. It should be savory with just a hint of sweetness. Once you are happy with the taste, bring the heat back up. Give the corn starch solution a stir and pour it in and this will thicken the sauce further
• Serve by generously topping the white rice with the minced pork and its sauce. You can serve the hard-boiled egg whole or cut in half. Garnish with some chopped green onions if you like