Ro Zao Over Rice

A simple, hearty meal tonight. "Poor people's food," as J calls it. But dangit if it's not delicious.

Ro zao, or braised ground pork, is great because it's cheap, easy to make, freezes well, and makes a fantastic addition to almost any meal. You can eat it over rice, pour it over dry noodles, add it to noodle soup, or use it as a filling for any number of things. Here's a basic recipe to get you started:

• 1 pound ground pork
• 1/2 cup soy sauce (I like Kimlan Super Special)
• 1/2 cup rice wine
  
• 1 cup water
• 1 heaping tablespoon sugar (any kind)
  
• 2-3 whole star anise, depending how fresh yours are
• 1 tablespoon lard (optional, but this is one of those small things that makes a huge difference in flavor and mouthfeel)
• 1/2 teaspoon five spice powder (to taste)
• 1/2 to 1 cup chopped green onions
• 3-5 chopped shitake mushrooms, fresh or reconstituted dry

Heat up a tablespoon of oil in a small pot over medium high flame. Cook the ground pork, breaking up the meat into small pieces. When it's cooked through, add all the other ingredients and stir well to combine. You might need to add more water to cover the pork. However, rememberyou are aiming for a gravy-like consistency, not a soup. Simmer over low heat for at least half an hour up to an hour, until the ro zao thickens and your mouth starts watering in the other room.