By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 6
398 cal · 50 min
Stewed Pork Over Rice
Recipe GLPR5b8eff830c4b2d
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Average rating: 3.8 (1)
This Taiwanese comfort dish features slow-simmered ground pork enriched with umami-packed ingredients like dried shrimp, scallops, and mushrooms, bound together with fermented soybean paste and finished with a subtle sweetness. The tender, deeply flavored pork sauce is spooned generously over fluffy steamed rice, creating a satisfying and aromatic meal that's both rustic and elegant.
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Ingredients
2 tbsp canola oil
10 oz ground pork (preferably from the belly)
1⅓ cup fried minced shallots
½ oz small dried shrimp, soaked and minced
5 small dried scallops, soaked and shredded
4 whole dried shiitake mushrooms, soaked, stemmed, and minced
¼ cup fermented soybean paste
2 small pieces rock sugar
4 cup cooked white rice
Directions
Heat the canola oil in a large pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up with a spoon as it browns, until the meat is no longer pink, about 4-5 minutes.
Stir in the fried minced shallots, dried shrimp, shredded scallops, and minced mushrooms. Cook together for 2-3 minutes, stirring frequently, until the aromatics are well combined and fragrant.
Add the fermented soybean paste and stir thoroughly to dissolve it into the meat mixture, allowing the flavors to meld for 1-2 minutes over medium heat.
Add 1 cup of water and the rock sugar (or sugar) to the pot. Stir well to combine, then reduce the heat to low. Simmer gently, uncovered, for 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors deepen. The mixture should become rich, glossy, and cohesive.
Taste the pork mixture and adjust the seasoning as needed. Serve the stewed pork generously over warm steamed rice in individual bowls, ensuring each serving gets plenty of the flavorful sauce.
Comments
Dried shrimp, dried scallops, and fermented soybean paste are not reliably stocked at Charlotte's mainstream chains—you will need a trip to an Asian market, likely in the Charlotte area or beyond. The pork itself is cheap and available everywhere, but those three specialty ingredients lift the total cost per serving into the $4–5 range depending on where you source them. The stated 50 minutes does not account for rehydrating the dried seafood and mushrooms, which adds 15–20 minutes of real time. This is a patient braise that rewards weeknight effort and reheats beautifully, so it suits a household ready to make space for a second stop.
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