Why This Recipe Works

For a quicker version of this long-simmered dish, we used ground pork instead of pork belly to create a rich, savory meat sauce in just 30 minutes of cooking instead of the usual two hours. The ground pork was simmered with several flavor-packed ingredients, including dried shiitake mushrooms and the liquid they’re rehydrated in, fried shallots, two types of soy sauce, and five-spice powder, which all gave the meat a deep, complex flavor in a short amount of time. Dark soy sauce lent the pork sauce a sweet roastiness and a dark color.

Before You Begin

If you can’t find Shaoxing wine, you can use dry sherry. You can use store-bought fried shallots or these Microwave-Fried Shallots. Serve with steamed rice and top with soft-cooked eggs, steamed vegetables, fried shallots, and scallions, if desired.

Instructions

Combine 2 cups hot water and ¼ ounce dried shiitake mushrooms in bowl. Let sit until mushrooms are tender, about 15 minutes.

Drain mushrooms, reserving liquid. Remove and discard mushroom stems. Finely chop mushrooms.

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, reduce heat to medium, and cook until golden brown, 1 to 2 minutes, stirring constantly.

Add 2 minced garlic cloves and ½ teaspoon grated fresh ginger and cook until fragrant, about 1 minute, stirring constantly.

Add remaining 1 tablespoon vegetable oil, 1 pound ground pork, and pinch salt to skillet and cook over medium-high heat until browned, breaking up meat into small pieces, 5 to 7 minutes.

Add 2 tablespoons Shaoxing wine, scraping up any browned bits, then stir in ¼ cup reserved mushroom soaking liquid, 2 cups chicken broth, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon packed brown sugar, and ¼ teaspoon five-spice powder.

Bring to boil and add ½ cup fried shallots.

Cover skillet, reduce heat to medium, and simmer vigorously, until broth is mostly absorbed and pork is tender, about 20 minutes. (If sauce reduces too quickly, add more water, 1 tablespoon at a time.)

Serve pork sauce with steamed rice and desired toppings.