Minced pork rice

Minced pork rice is a beloved dish in Taiwan and Southern Fujian, featuring ground pork marinated and simmered in soy sauce, then served over steamed rice. While it boasts various regional variations, the core ingredients remain consistent. The origins of this dish are somewhat murky, with some historians linking a similar meat sauce dish to China's Zhou Dynasty. The Taiwanese version is thought to have been introduced by immigrants from Fujian.

The name "滷肉飯" translates to "rice with braised meat." The character "滷" refers to cooking in a thick broth or sauce. In Taiwan, the homophone "魯" is often used instead, leading to the name "魯肉飯." There's an ongoing debate about whether minced pork rice hails from Shandong, China, or if it has become a true emblem of Taiwanese cuisine.

The heart of minced pork rice lies in its rich and flavorful sauce. Typically, this is made by stir-frying ground meat with shallots in oil, then simmering it in soy sauce. This sauce, known as "bah-sò" can be customized with a variety of seasonings. Across Taiwan, you’ll find regional variations that tweak the ingredients and flavors.

In southern Taiwan, the dish is called "bah-sò-pn̄g" focusing more on the sauce than the meat itself. In the north, people tend to prefer a version with a richer, fattier meat sauce. Other pork-based rice dishes also exist in different parts of Taiwan. You can even find minced pork rice in China, where it might come with a broader array of vegetables.

Whether you're in Taiwan or elsewhere, this dish is a delicious example of how simple ingredients can come together to create something truly special.