1 lb lean ground pork
1 tsp avocado oil
6 oz shallots, thinly sliced (or ⅓–½ cup thinly sliced yellow onion)
4–5 scallion whites, sliced
5 cloves garlic, minced
2 tsp fresh ginger, minced
Sauce
2 tbsp soy sauce
2 tsp fish sauce
2 tsp oyster sauce
1½ tbsp packed dark brown sugar
¾ cup dry sherry, Shaoxing wine, or dry white wine (or ½ cup mirin+ ¼ cup water and reduce sugar to 1 tbsp)
1 tbsp rice vinegar
1 tsp Chinese five-spice powder
1 tsp gochujang (optional)
Finish
2 scallions (green parts), sliced
½ tsp sesame oil
Instructions
1. Brown the pork
Heat 1 teaspoon avocado oil in a large skillet over medium-high heat.
Add 1 pound ground pork and press it flat in the pan.
Let it cook about 2 minutes without stirring so a crust forms.
Break the pork apart and cook another 3–4 minutes until browned.
Transfer the pork to a bowl and set aside.
2. Cook the onions
In the same pan add:
⅓–½ cup sliced yellow onion
Cook 6–7 minutes, stirring occasionally, until softened and lightly caramelized.
Then add:
4–5 sliced scallion whites
Cook 1 minute.
3. Add aromatics
Add:
5 cloves minced garlic 2 teaspoons minced ginger
Cook 30–45 seconds, stirring so the garlic doesn’t burn.
4. Deglaze
Pour in:
½ cup mirin ¼ cup water
Scrape the browned bits from the bottom of the pan.
Let simmer 2–3 minutes.
5. Add sauce ingredients
Return the pork to the pan.
Add:
2 tablespoons soy sauce 2 teaspoons fish sauce 2 teaspoons oyster sauce 1 tablespoon brown sugar 1 tablespoon rice vinegar 1 teaspoon five-spice powder 1 teaspoon gochujang 1 star anise (optional)
Stir everything together.
6. Simmer
Reduce heat to medium-low and simmer 8–10 minutes, stirring occasionally, until the sauce thickens and coats the pork.
Remove the star anise if using.
7. Finish
Turn off heat and stir in:
½ teaspoon sesame oil
Top with:
2 sliced scallions (green parts).