Background: When you have more time on the weekend to cook, this recipe for Taiwanese 5 Spice Pork with Wild Rice and Shishido Peppers is a perfect date night meal. It takes a bit of time, but is well worth the effort and is delicious. Pair it with a light dessert and before-dinner cocktail – Old Thyme Sour.

• 3 – 4 tablespoon butter (reserve 1 tablespoon for rice)
• 12 ounces shallots, peeled and thinly sliced
• 10 cloves garlic, peeled and minced
• 1 1/4 cups dry sherry
• 1/2 cup loosely packed brown sugar
• 2 tablespoons five-spice powder
• 1/2 cup chicken stock and 1 more cup for rice
• 1/2 cup soy sauce
• 1 cup wild rice
• 1 package of shishito peppers
• 1 1/2 pounds of ground pork
• 1 tablespoon rice vinegar
• 3 scallions, thinly sliced on the bias

1. In a large saucier pan over medium heat melt 3 tablespoons of butter.
2. Add shallots, and cook, stirring, until brown about 20 minutes.
3. Add garlic and cook, stirring constantly, until garlic is fragrant and beginning to brown, about 1 – 2 minutes.
4. Add sherry, sugar, five-spice, 1/2 cup chicken stock, and soy sauce.
5. Turn heat to high and bring to boil; drop the heat to medium-low and reduce until syrupy and coats the back of a spoon. Set aside.
6. In the meantime, cook wild rice with chicken stock instead of water and add a tablespoon of butter.
7. In a skillet, cook peppers, char slightly, cover, and set aside.
8. Add pork to skillet and break up into small pieces, cook, stirring until meat is no longer pink, 5 – 7 minutes.
9. Stir in vinegar to taste and add more soy sauce if needed.
10. Spoon rice into bowls and top with pork mixture, garnish with scallions.
11. Place peppers around the edge of bowls.

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