The Taiwanese Meat Sauce Giving Bolognese a Run For Its Money

肉燥饭 (rou zao fan), or Taiwanese meat sauce, is a popular dish across Taiwan as well as the Fu Jian province of China. Some variations of the dish consist of the use of pork belly and a long braise in the oven.

However, this recipe is fast, easy, and perfect to make in large batches to store in the freezer for quick meals in the future. This sauce is great to serve over rice, noodles, and rice cakes – the options are endless.

Taiwanese Meat Sauce

• Prep Time:20 minutes
• Cook Time:40 minutes
• Total Time:60 minutes
• Servings:4-6
• Medium

Ingredients

• 1 tablespoon oil
• 2 cup shallots, finely sliced
• 16 oz ground pork
• 4-6 hard boiled eggs, depending on number of people to serve
• 1 tablespoon five spice
• 1/2 teaspoon white pepper
• 1/4 cup soy sauce, more to adjust seasoning
• 1 teaspoon rock sugar

• Step 1

  Heat 1 tablespoon of oil over medium high heat in a saucepan. Toss in the shallots and stir fry until translucent.

  

• Step 2

  Add the ground pork and sauté until cooked. Make sure to stir the pork constantly so that large clumps do not form.

  

• Step 3

  Season with the soy sauce, five spice, white pepper, and rock sugar. Cover pork with water and simmer uncovered on low heat for 20 minutes.

  

• Step 4

  Drop in the eggs and cover with meat sauce. Continue to simmer for an additional 20 minutes.

  

• Step 5

  If needed, skim off some of the pork fat that has risen to the top and adjust for seasoning.