Minced Pork Recipes Chinese Coupon

• To rehydrate the dried shiitake mushrooms, rinse them of any dust and soak them in hot water for at least 2 hours (or overnight). Squeeze out the liquid, and dice into ¼ inch pieces. Set aside the soaking liquid (you will use it later in the recipe).
• If desired, use our hand-chopped meat technique to chop a 1 pound piece of pork shoulder/butt. This will yield the best texture. Store-bought ground pork is also fine.
• Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Cook the ginger and shallots for 1-2 minutes, or until the shallots turn translucent. Stir in the mushrooms, and cook for 2 minutes.
• Increase the heat to high. Add 1 additional tablespoon of oil, along with the ground pork and star anise. Cook until the meat is opaque.

• Heat a large cast iron skillet on medium heat with 1 tablespoon of the oil. Once the oil is melted add the shallots and fry until they turn light golden in color - about a minute or two. Remove the shallots from the pan, transfer to a plate lined with a paper towel and set aside for the time.
• In that same skillet add the remaining oil and the minced pork on a high heat. Break up the mince and stir until the pork starts to brown.
• Add the wine, soy sauce/aminos, sweetener, water, pepper, star anise, bay leaf, and five spice to the pork. Stir to combine, bring the liquid to a boil and then reduce to a low heat. Cover and let simmer for 30 minutes, stirring every so often.
• While the pork mixture is simmer on the stove top, take the fried shallots and crush them with a mortar and pestle to a paste. After the pork has simmered on the stove top for 30 minutes, stir in the shallots and let everything simmer for another 10 minutes. Salt to taste.

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