A packet of minced pork meat has been lying in the freezer for a couple of days already. Is time to clear it off the fridge before it turns bad.
Decided to make the Tainan’s version of the 肉燥 which I saw it from book (台南小吃) that I borrowed from the library. Kinda like this book as there is English translation which is easier for me to read. Though is not very accurate as compared to the Chinese translation. Here is my version of 台南肉燥!
This dish usually pairs with white rice. As I am trying my best to go on paleo, thus I have decided to pair it with blanched cauliflower! Is delicious!
This is one of the comfort food that one would like to savour after a bad day at work. I really love this dish. Is a pity that is not a paleo dish as some of the ingredients used are not paleo. But I will definitely try to make paleo version of this dish.
- 300g Minced pork meat
- 2 cloves of minced garlic
- 2 tsp of vegetable oil
- 30g of fried shallot
- 2 tbsp soy sauce
- 1 tsp white pepper
- 1/4 tsp five spice powder
- 1/2 tsp licorice powder
- Small piece of rock sugar
- 1 star anise
- Water for simmering
- Warm the wok at medium flame with the vegetable oil.
- Saute the minced garlic till fragrant.
- Add the minced meat and stir-fry until medium done.
- Add fried shallots and stir-fry till fragrant for about 5 minutes.
- Add the soy sauce, white pepper, five spice powder, licorice powder, rock sugar, star anise and stir-fry to ensure is well mixed.
- Add water till is covered over the meat.
- Turn the flame to allow the water to boil.
- Once it starts to boil, turn down to lowest flame to allow it to simmer. Do add water when needed.
- When there is little liquid left, it is ready.
- Turn off the heat and serve with your favourite vegetable and rice.
- Depending on your preference for the amount of sauce you want to have, just add more or less water according to your preference.
- If you are residing in Singapore, licorice powder can be bought from the the TCM medical hall (药材店). I bought mine for a small packet for SGD$0.60.