I may need to start a section on my blog called things topped with a fried egg. OK maybe not. This dish was inspired by a recipe I came across called taiwanese meat sauce, that's not a name that appealed to me but the idea of it did, it sounded sort of like an asian spaghetti bolognaise. I tweaked the recipe and its name and this is what I came up with. It is completely delicious, a little bit sweet from the brown sugar, fragrantly spiced by the chinese five spice and has a gentle heat from the black pepper. It is all good my friends all good.
500g pork mince
2 tsp olive oil
1/3 cup crispy shallots
1/4 cup soy sauce
1 tbsp rice wine vinegar
2 tbsp brown sugar
1 tsp chinese five spice powder
1 tsp of freshly ground pepper
2 cups chicken stock
125g rice noodles (pad thai)
free range eggs, fried
Heat the oil in a large frypan over high heat and cook the pork, stirring with a wooden spoon for five minutes until starting to brown and there are no large lumps. Add in the crispy shallots, soy sauce, brown sugar, five spice, rice wine vinegar, black pepper and cook stirring for a minute or two.
Next pour in the stock and bring it to a boil, cover and reduce the heat to low and simmer for an hour, stirring occasionally.
Cook the noodles according the the pack usually its a matter of covering them with boiling water and letting them sit for ten minutes, chop them with scissors into smaller pieces once they are softened. Drain and then add them to the sauce, stir thru, serve topped with a fried egg some sliced spring onions and sriracha sauce is optional but highly recommended.