| Ingredients: 1 1/2 Pound(s) pork, ground 1/4 Cup(s) low sodium soy sauce 1/4 Cup(s) oil, canola 12 Ounce(s) thinly sliced shallot 10 Clove(s) minced garlic 1 1/4 Cup(s) not cooking sherry sherry, dry 3 Tablespoon(s) sugar, brown 2 Tablespoon(s) five-spice 1 Tablespoon(s) unseasoned vinegar, rice |
Directions:
Marinate the pork with the soy sauce. Mix to incorporate. Cover and refrigerate. Bring a pot to medium heat with the oil. Cook the shallots until deep brown, about 17 minutes. Add the garlic and cook about a minute until fragrant. Add the sherry and another .75 cup of low sodium soy sauce. Add brown sugar, five-spice powder. Bring to high and cook about 5 minutes until bubbly and syrupy. You should be able to drag the spoon across the bottom and leave a clean streak behind the spoon. Reduce to low and add the pork. Mix the pork and cook about 5 minutes. Add rice vinegar, stir and serve over rice and garnish with scallion. |