Taiwanese Braised Pork Mac and Cheese
A comforting fusion dish that marries the creamy indulgence of classic mac and cheese with the rich, savory flavors of Taiwanese braised pork (Lu Rou Fan inspired). Tender macaroni is tossed in a cheesy sauce infused with a touch of soy and sesame, then topped with aromatic minced pork and crispy fried shallots.
Ingredients
- •8 oz Elbow Macaroni
- •1 lb Ground Pork
- •3 cloves Garlic (minced)
- •1 tbsp Ginger (grated)
- •3 tbsp Soy Sauce
- •1 tbsp Shaoxing Wine (or dry sherry)
- •1 tsp Brown Sugar
- •0.5 tsp Five-Spice Powder
- •0.5 cup Water or Chicken Broth
- •3 tbsp Unsalted Butter
- •3 tbsp All-Purpose Flour
- •2.5 cups Whole Milk (warm)
- •2 cups Sharp Cheddar Cheese (shredded)
- •1 cup Monterey Jack or Colby Cheese (shredded)
- •1 tsp Toasted Sesame Oil
- •to taste to taste Salt
- •to taste to taste Black Pepper
- •2 pieces Scallions (thinly sliced, for garnish)
- •0.25 cup Crispy Fried Shallots (for garnish (store-bought or homemade))
Instructions
- 1.
Cook the macaroni according to package directions until al dente. Drain well and set aside.
Time: 8 min - 2.
While the pasta cooks, prepare the braised pork: Heat a large skillet or pot over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Time: 5 min - 3.
Add minced garlic and grated ginger to the pork. Sauté for 1 minute until fragrant. Stir in soy sauce, Shaoxing wine, brown sugar, five-spice powder, and water (or broth). Bring to a simmer, then reduce heat to low, cover, and let it braise gently for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Keep warm.
Time: 15 min - 4.
In a separate large saucepan or pot, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Time: 2 min - 5.
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 3-5 minutes.
Time: 5 min - 6.
Remove the saucepan from the heat. Stir in the shredded cheddar and Monterey Jack/Colby cheeses until completely melted and smooth. Stir in the toasted sesame oil, and season with salt and pepper to taste. (Add a tiny splash more milk if the sauce is too thick).
Time: 3 min - 7.
Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Time: 1 min - 8.
To serve, portion the mac and cheese into bowls. Top each serving generously with the warm braised pork, then sprinkle with sliced scallions and crispy fried shallots.
Time: 1 min
Tips
- 💡For an extra layer of flavor, consider adding a teaspoon of oyster sauce to the pork braise.
- 💡If you like a little heat, a pinch of white pepper in the cheese sauce or a dash of chili oil with the pork would be excellent.
- 💡Using freshly grated cheese melts more smoothly than pre-shredded, which often contains anti-caking agents.
Recipe from TheCookbook.ai
Created by smw355