A handful of simple ingredients is enough for a braised minced pork at restaurant standard. Look closely at the danzai noodles at a well-known shop sometime: the pork they cook does not have that deep aroma. Take our word for it — do not assume all shallot sauces are the same. Try Cheng Chi yourself and you will see the difference.



Ingredients:
Minced pork (or pork belly with the skin on) 700 g
Black bean soy sauce 100 g
Cheng Chi shallot sauce 150 g
Red rock sugar 25 g
Water 300 g


Method:
1. Put 1 tbsp of oil in a pan over a medium-low heat. Once hot, add the minced pork and break it up.
2. Add the rock sugar and stir for a while.
3. Add the soy sauce and stir until the meat colours and the liquid has almost gone.
4. Add the Cheng Chi shallot sauce and the water, bring to the boil, then cover and simmer gently for 20–30 minutes.
5. Stir now and then so nothing catches on the base.
6. When the whole pan has thickened slightly, it is done.