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In a sauce pan, heat up the oil over medium high heat. Add the garlic and onions and cook, stirring until fragrant and golden. Add the ground pork and cook, breaking up the meat, until browned and cooked through. Add the remaining ingredients, taste, season with pepper (and salt, if needed), stir and simmer over low for 30-45 minutes to reduce and meld flavors.
While you’re waiting for your sauce, go ahead and make some rice. And if you want to crisp up some shallots, now is the time to do so. Add two and a half tablespoons of oil to a skillet and heat over medium low heat. Add the sliced shallots and gently fry, stirring occasionally until they turn golden brown, about 5-8 minutes. Keep a close watch as shallots deepen in color quite quickly! When golden, turn off the heat, scoop out the shallots and drain on paper towels. Let the shallot oil cool and save for other uses. If you’re feeling naughty, you can stir it into your sauce for some extra flavor, but I usually set it aside and use it wherever I need an extra bit of flavor in whatever I’m cooking (eggs, veggies, etc).
To serve, top your piping hot rice (or grain of choice) with meat sauce, a soft boiled egg sliced in half, green onions and crispy shallots. Enjoy!