Quick Taiwanese Pork Rice
By Maggie ZhuPublished on March 3, 2025
Time
1 hour
Yield
Serves 4
Ingredients
2 cups hot water ¼ ounce dried shiitake mushrooms, rinsed2 tablespoons vegetable oil, divided2 garlic cloves, minced½ teaspoon grated fresh ginger 1 pound ground pork Pinch table salt 2 tablespoons Shaoxing wine 2 cups chicken broth 1 tablespoon soy sauce 1 tablespoon dark soy sauce 1 tablespoon packed brown sugar ¼ teaspoon five-spice powder ½ cup fried shallots 4 cups cooked white rice
Toppings (optional)
Soft-cooked eggs Steamed vegetables Fried shallots Thinly sliced scallionsBefore You Begin
If you can’t find Shaoxing wine, you can use dry sherry. You can use store-bought fried shallots or these Microwave-Fried Shallots. Serve with steamed rice and top with soft-cooked eggs, steamed vegetables, fried shallots, and scallions, if desired.
Instructions
- Combine 2 cups hot water and ¼ ounce dried shiitake mushrooms in bowl. Let sit until mushrooms are tender, about 15 minutes.
- Drain mushrooms, reserving liquid. Remove and discard mushroom stems. Finely chop mushrooms.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, reduce heat to medium, and cook until golden brown, 1 to 2 minutes, stirring constantly.
- Add 2 minced garlic cloves and ½ teaspoon grated fresh ginger and cook until fragrant, about 1 minute, stirring constantly.
- Add remaining 1 tablespoon vegetable oil, 1 pound ground pork, and pinch salt to skillet and cook over medium-high heat until browned, breaking up meat into small pieces, 5 to 7 minutes.
- Add 2 tablespoons Shaoxing wine, scraping up any browned bits, then stir in ¼ cup reserved mushroom soaking liquid, 2 cups chicken broth, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon packed brown sugar, and ¼ teaspoon five-spice powder.
- Bring to boil and add ½ cup fried shallots.
- Cover skillet, reduce heat to medium, and simmer vigorously, until broth is mostly absorbed and pork is tender, about 20 minutes. (If sauce reduces too quickly, add more water, 1 tablespoon at a time.)
- Serve pork sauce with steamed rice and desired toppings.
Time
1 hourYield
Serves 4Ingredients
2 cups hot water
¼ ounce dried shiitake mushrooms, rinsed
2 tablespoons vegetable oil, divided
2 garlic cloves, minced
½ teaspoon grated fresh ginger
1 pound ground pork
Pinch table salt
2 tablespoons Shaoxing wine
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon packed brown sugar
¼ teaspoon five-spice powder
½ cup fried shallots
4 cups cooked white rice
Toppings (optional)
Soft-cooked eggs
Steamed vegetables
Fried shallots
Thinly sliced scallions
Ingredients
2 cups hot water
¼ ounce dried shiitake mushrooms, rinsed
2 tablespoons vegetable oil, divided
2 garlic cloves, minced
½ teaspoon grated fresh ginger
1 pound ground pork
Pinch table salt
2 tablespoons Shaoxing wine
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon packed brown sugar
¼ teaspoon five-spice powder
½ cup fried shallots
4 cups cooked white rice
Toppings (optional)
Soft-cooked eggs
Steamed vegetables
Fried shallots
Thinly sliced scallions
Ingredients
2 cups hot water
¼ ounce dried shiitake mushrooms, rinsed
2 tablespoons vegetable oil, divided
2 garlic cloves, minced
½ teaspoon grated fresh ginger
1 pound ground pork
Pinch table salt
2 tablespoons Shaoxing wine
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon packed brown sugar
¼ teaspoon five-spice powder
½ cup fried shallots
4 cups cooked white rice
Toppings (optional)
Soft-cooked eggs
Steamed vegetables
Fried shallots
Thinly sliced scallions
Why This Recipe Works
For a quicker version of this long-simmered dish, we used ground pork instead of pork belly to create a rich, savory meat sauce in just 30 minutes of cooking instead of the usual two hours. The ground pork was simmered with several flavor-packed ingredients, including dried shiitake mushrooms and the liquid they’re rehydrated in, fried shallots, two types of soy sauce, and five-spice powder, which all gave the meat a deep, complex flavor in a short amount of time. Dark soy sauce lent the pork sauce a sweet roastiness and a dark color.
Before You Begin
If you can’t find Shaoxing wine, you can use dry sherry. You can use store-bought fried shallots or these Microwave-Fried Shallots. Serve with steamed rice and top with soft-cooked eggs, steamed vegetables, fried shallots, and scallions, if desired.
Instructions
- Combine 2 cups hot water and ¼ ounce dried shiitake mushrooms in bowl. Let sit until mushrooms are tender, about 15 minutes.
- Drain mushrooms, reserving liquid. Remove and discard mushroom stems. Finely chop mushrooms.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, reduce heat to medium, and cook until golden brown, 1 to 2 minutes, stirring constantly.
- Add 2 minced garlic cloves and ½ teaspoon grated fresh ginger and cook until fragrant, about 1 minute, stirring constantly.
- Add remaining 1 tablespoon vegetable oil, 1 pound ground pork, and pinch salt to skillet and cook over medium-high heat until browned, breaking up meat into small pieces, 5 to 7 minutes.
- Add 2 tablespoons Shaoxing wine, scraping up any browned bits, then stir in ¼ cup reserved mushroom soaking liquid, 2 cups chicken broth, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon packed brown sugar, and ¼ teaspoon five-spice powder.
- Bring to boil and add ½ cup fried shallots.
- Cover skillet, reduce heat to medium, and simmer vigorously, until broth is mostly absorbed and pork is tender, about 20 minutes. (If sauce reduces too quickly, add more water, 1 tablespoon at a time.)
- Serve pork sauce with steamed rice and desired toppings.
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