Insatiable Girl

HOMEMADE: Minced Meat Over Rice 魯肉飯

Posted in cooking, food by sue on December 12, 2010

This is one of my favorite Taiwanese dishes, probably because it’s so simple to make and it’s so tasty. All you need to make this is: a pot, shallots, pork (boneless and with a bit of fat, I use either boneless pork chops or pork belly), soy sauce, sugar (I use brown), oil (I use olive), water, and green onions (this is actually optional, but really who doesn’t like green onions?).

First, take your shallots and dice them up. The shallots really bring the flavor for this dish, so I use a lot of them. (For those of you who don’t know, shallots look like red onions, but smaller.) They don’t have to be cut up into extremely tiny pieces because they are going to be fried later, so they will shrivel up.

Then take your pork and dice them as well. I actually sliced them up a bit too thick in this picture. I prefer them in much smaller pieces usually. (Don’t worry, I didn’t end up using all the fat that you can see in the image. I took out a major portion of fat from them, but it’s really up to you what you want to do. You have to keep some of it in though because it makes it taste better.)

Then you get the pot (do NOT use a pan, the oil will get all over the place if you do) and add a lot of oil– enough oil to cover ALL off your shallots. Then when it’s hot enough, add all your shallots. Leave it on high heat and stir regularly (but not so often that your arm gets tired) until they brown and crisp. Then take out all the shallots and let them sit on a paper towel to absorb some of the oil.

Take out a good amount of oil from the pot (which I forgot to do, so the picture is a bit off) and then add the pork and soy sauce. Stir until the meat is no longer pink. (Feel free to add some black or white pepper if you want.) You can add a fair amount of soy sauce since you’ll be adding water and sugar later. (If you forget to take out the oil, it’s fine. You can try to take some out after the meat has been fully cooked, but if you forget that too, your dish will just be a bit oilier than normal.)

Then add some water; I add just enough water so that the meat is covered. Put all the shallots in and add sugar to taste. Make sure you mix it all so the flavors seep through. After it begins to boil, put it on a low/medium heat for 30-45 minutes. You can still play with the flavors after this.

And ta-da! It’s done. Get some rice, scoop some meat on top, and add a bit of the soup. Top it off with whatever you like– green onions, cilantro, etc. I like it with just green onions; cilantro tastes a bit weird with this in my opinion. And then mix and eat!

Let me know if you make it and if you like it. It may not be the traditional recipe in Taiwan, but i think it tastes quite right. Plus, I’ve served it to a number of people who are Taiwanese or have lived in Taiwan for a while and they liked it…. at least so they said!

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2 Responses

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  1. ally said, on December 12, 2010 at 10:34 am

    totally gonna try to make this! :)

  2. HOMEMADE: Dan Zai Mein « Insatiable Girl said, on December 16, 2010 at 12:59 pm

    […] now that you know how to make Taiwanese minced meat, here’s a recipe for Dan Zai Mein. Just heat up some noodles (I suggest you buy fresh noodles […]

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