Taiwanese Minced Meat

A simple and tasty meat sauce to go over rice or noodles, Taiwanese minced meat is a dish that can be whipped up easily and enjoyed regularly.

In the words of my husband, this dish is “deadly good” :).

About Taiwanese Minced Meat

Taiwanese Minced Meat is a humble dish consisting of very fatty ground pork or chopped fatty pork belly resting over jasmine rice. Salty, fatty pork drippings soak into the rice, flavoring every bite. The meat sauce is never eaten by itself, often paired with Chinese braised soy sauce eggs and pickled mustard greens, and always served over rice, noodles or these days even cauliflower rice.

Ingredients for Taiwanese Minced Meat

Fried shallots – These can be self-made shallots fried in oil or crispy, store-bought fried shallots.

Minced meat – This dish traditionally uses chopped up fatty pork belly or fatty pork, minced by hand or ground up by a butcher. It is great, though, with any ground meat, such as ground turkey. It is absolutely critical not to use pink slime-like sludgy ground meat.

Chicken stock – Simmering the meat in chicken stock is key to making this dish so tender and good. Use more chicken stock (about double) to make a soupy meat sauce that can be ladled over noodles. Otherwise, keep to the chicken stock amount called for in the recipe for a rich, shiny meat sauce.

Equipment used

• Medium Dutch oven
• Medium pot for frying

Print Recipe

Taiwanese Minced Meat

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By Kimberly – Serves: 4

Prep Time: 2 – Cooking Time: 40 – Total Time: 42

Ingredients

• 2 shallots sliced or 1/4 cup store-bought fried shallots
• Oil for frying
• 1 lb minced meat (turkey, pork, chicken)
• 3 cloves garlic minced
• ¼ tsp peppercorn powder
• ½ tsp five spice powder
• 1 ½ teaspoon sugar
• 4 tsp soy sauce
• 2 tsp dark soy sauce
• 1 cup low-sodium chicken stock

Instructions

1

Skip this step if using store-bought fried shallots. Pre-heat a pot with enough oil to cover shallots over medium heat. Drop shallots into the oil and stir to separate them. Fry shallots until golden brown and remove with a slotted spoon.

2

In a Dutch oven over medium heat, add minced meat, breaking it up. Once the juices flow, remove fat and impurities (optional).

3

Add fried shallots, garlic, peppercorn powder, five spice powder and sugar and incorporate into meat.

4

After the meat has cooked, add soy sauce, dark soy sauce and chicken stock.

5

Bring to a boil, cover and simmer until the meat is tender, about 20 minutes.

6

Remove and serve over rice or noodles.

Notes

When simmering the meat, check periodically to ensure the simmering liquid has not completely dried out and add more chicken stock if necessary.