Adapted from Milk Street
- 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
- Mix the pork with 1/4 cup soy sauce; set aside.
- Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally for 15 minutes, or until deeply browed.
- Add garlic and cook until fragrant and just beginning to brown, approximately one minute.
- 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.
- Add the pork, breaking it up. Cook, stirring until the meat is no longer pink, 5-7 minutes.
- Add vinegar and scallions.
- Serve over white rice.