Taiwanese Meat Sauce With Rice (Lu Rou Fan)

Line a large plate with a triple layer of paper towels.

Heat oil to 325°F in a medium saucepan over medium-high heat and adjust flame to maintain temperature.

Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots, 1 to 2 minutes. Immediately transfer to paper towel lined-plate to drain. Reserve 1 tablespoon oil and reserve the rest for another use. When shallots are cool, lightly crush. Set aside.

Heat reserved oil in a large Dutch oven over medium-high heat until shimmering.

Add pork and cook, stirring occasionally, until cooked through and beginning to brown, 3 to 4 minutes.

Add the garlic and the crushed fried shallots to the pan and cooked, stirring, until fragrant, about 1 minute longer.

Add the five-spice powder and sugar and stir to combine.

Add both soy sauces, wine, and water, and bring to a boil. Reduce heat to a gentle simmer and cover. Cook until pork is completely tender and sauce has thickened, 3 to 4 hours.

Serve with steamed rice.