This pork dish, which is meant to be served over rice, takes its distinctively briny flavor from a combination of dried shrimp, dried scallops, and dried mushrooms, all of which should be soaked separately in hot water for at least an hour to soften them. We featured this dish in Matt Gross’s story “Taipei, Family Style” (April 2010).
- 2 tbsp. canola oil
- 10 oz. ground pork, preferably from the belly
- 1 1⁄3 cups fried minced shallots or onions
- 1⁄2 oz. small dried shrimp, soaked and minced
- 5 small dried scallops (about 3⁄4 oz.), soaked and shredded
- 4 dried mushrooms, such as shiitake (about 3⁄4 oz.), soaked, stemmed, and minced
- 1⁄4 cup fermented soybean paste or miso
- 2 small pieces rock sugar or 2 tsp. sugar
- 4 cups cooked rice, for serving
- Heat oil in 12″ skillet or wok over high heat. Add pork and cook, stirring occasionally, until cooked through. Add shallots, shrimp, scallops, and mushrooms and cook, stirring occasionally, until fragrant, about 2 minutes. Add soy paste and rock sugar; cook, stirring occasionally, until sugar has dissolved, about 2 minutes. Serve over rice.