Taiwanese Five Spice Pork

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Adapted from Milk Street

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• 1 1/2 pounds lean ground pork
• 1/2 cup + 2 tablespoon low sodium soy sauce or tamari sauce, divided
• 2 tablespoons avocado oil
• 6 ounces shallots or onion, thinly sliced
• 7 cloves garlic
• 1 cup dry sherry or white wine
• 1/4 cup packed dark brown sugar
• 1 tablespoon five-spice powder
• 1 tablespoon unseasoned rice vinegar
• 3 scallions, thinly sliced
• White rice, for serving

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1. Mix the pork with 1/4 cup soy sauce; set aside.
2. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally for 15 minutes, or until deeply browed.
3. Add garlic and cook until fragrant and just beginning to brown, approximately one minute.
4. Add the sherry, brown sugar, five-spice, and remaining 1/4 cup plus 2 tablespoons of soy sauce. Cook, stirring occasionally, until reduced and syrupy, and a spoon leaves a clear trail, about 5 minutes.
5. Add the pork, breaking it up. Cook, stirring until the meat is no longer pink, 5-7 minutes.
6. Add vinegar and scallions.
7. Serve over white rice.