Taiwanese Style caramelised pork mince with soupy noodles
(Serves: Prep: 10mins - Cook: 20min - Serves: 4)
Ingredients
- 1L (4 cups) Massel Beef-style Liquid Stock
- 1 tsp Chinese five-spice powder
- 2 tbsp light soy sauce
- 1 tsp brown sugar, plus 1/4 cup brown sugar
- 1 tbsp vegetable oil
- 500g pork mince
- 2 garlic cloves, crushed
- 2 green shallots, sliced
- 1 tbsp oyster sauce
- 240g dried thick egg noodles
Method
1 Combine stock, five spice, soy sauce and brown sugar in a large saucepan. Cover. Bring to the boil over high heat. Reduce heat to low and continue to simmer.
2 Meanwhile, heat oil in a large frying pan over medium-high heat. Cook mince, stirring with a wooden spoon to break up lumps, for 5 minutes or until just starting to brown. Add extra brown sugar, garlic and half of the shallots, and cook for 1 minute. Add oyster sauce. Season lightly. Cook, stirring, for 5 minutes or until caramelised. Cover to keep warm.
3 Add noodles to broth and cook, partially covered, for 6-8 minutes or until just tender.
4 Divide noodles among serving bowls. Top with mince mixture. Spoon over broth and sprinkle with remaining shallots.
Massel products used in this recipe:
