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I used to be obsessed with a dish at this Taiwanese restaurant Little Fatty - a “sunday gravy” served with pipe rigate pasta instead of rice. Here’s the TOP SECRET recipe that I managed to track down and successfully prepare. Cooking time: 3 hours. Ingredients: 1 lb ground pork, 1 lb cubed pork butt, 1 lb cubed pork belly, 1/4 cup shiitake mushrooms, 1 large strip of kombu seaweed, 1/2 cup shallots, 2 cloves of garlic, 2 tbsp low-sodium soy sauce, 2 tbsp fish sauce, dash of sesame oil, 2 tsp hoisin sauce, 2 tsp sambal sauce, 2 tbsp Shaoxing cooking wine, 2 tbsp kecap manis (Indonesian sweet soy sauce), 1 tsp five-spice powder, chicken stock to cover. Directions: Soak the kombu and shiitake mushrooms in hot water. After 10 minutes, dice the shiitake mushrooms and kombu. Mince the garlic and shallots. In a large bowl, measure and combine all the liquids, then set aside. In a large pot, brown all the meat in two batches over medium heat. In a separate pan, sweat shallots, garlic, and mushrooms for 5 minutes, then combine them with the meat pot. Add the liquids and spices. Add enough chicken stock to cover the meat mixture by half an inch. Bring to boil, then simmer for 2 hours, stirring every 20 minutes. Serve with pasta (or steamed rice) and pickled mustard greens.
May 13, 2024

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