Taiwanese Meat Sauce - just like at the Taipei Noodle House - 483 Cedar Ln, Teaneck, NJ 07666
So sad that my favorite Chinese Restaurant that was close to home is gone.
We used to order the pork chop over rice or chicken leg over rice.
The meat sauce on the rice was the star of the dish. We used to order a pint of the sauce to take home.
Sadly, the place is no more, but google is your friend. After finding some recipes and trying them out and then tweaking a bit, I have come close to what I remember. The color of their sauce was a bit lighter, almost like they added milk. Maybe they did, but this sauce hits the spot.
The store bought fried shallots are better than frying at home because they are consistent and add the right flavor.
Use a small stock pot or Dutch oven so that I can cover it and not splash. If you simmer this uncovered, it can reduce too much and end up too salty.
1 Pound ground pork
3 TBSP cooking wine
1/2 cup Kikoman soy sauce
1 TBSP dark soy sauce
2 TBSP sugar
2 cup pork broth or water
1 tsp black pepper
1 star anise
1 bay leaf
1 tsp five spice powder
1 cup of fried shallots
Grey the ground pork in a small stock pot. I like to use a small stock pot because it has a lid and high sides so I don’t splash or spill.
Don’t brown it all the way, we want to retain the rendered meat juice and fat. Break it up as fine as you can to make it look like coarse sand.
When the pork is greyed and still has some juice remaining, add the five spice powder, star anise, bay leaf, black pepper, and sugar. Stir it up to mix well.
Add broth or water and mix in the, soy sauce, dark soy sauce, cooking wine. Bring to boil and simmer over low heat for about 30 minutes. Stir occasionally.
Grind the fried shallot with mortar and pestle into coarse powder.
Add fried shallot to the meat sauce after 30 mins of simmering.
Continue to simmer for another 20 / 30 minutes.
Thicken the meat sauce with some corn starch.
Pork chop over rice.
Kiss yourself for making deliciousness.
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