2 cups hot water
¼ ounce dried shiitake mushrooms, rinsed
2 tablespoons vegetable oil, divided
2 garlic cloves, minced
½ teaspoon grated fresh ginger
1 pound ground pork
Pinch table salt
2 tablespoons Shaoxing wine
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon packed brown sugar
¼ teaspoon five-spice powder
½ cup fried shallots
4 cups cooked white rice

Combine 2 cups hot water and ¼ ounce dried shiitake mushrooms in bowl. Let sit until mushrooms are tender, about 15 minutes. Drain mushrooms, reserving liquid. Remove and discard mushroom stems. Finely chop mushrooms.

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, reduce heat to medium, and cook until golden brown, 1 to 2 minutes, stirring constantly.

Add 2 minced garlic cloves and ½ teaspoon grated fresh ginger and cook until fragrant, about 1 minute, stirring constantly.

Add remaining 1 tablespoon vegetable oil, 1 pound ground pork, and pinch salt to skillet and cook over medium-high heat until browned, breaking up meat into small pieces, 5 to 7 minutes.

Add 2 tablespoons Shaoxing wine, scraping up any browned bits, then stir in 1-2 cups mushroom liquid & chicken broth, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon packed brown sugar, and ¼ teaspoon five-spice powder.

Bring to boil and add ½ cup fried shallots.

Cover skillet, reduce heat to medium, and simmer vigorously, until broth is mostly absorbed and pork is tender, about 20 minutes. (If sauce reduces too quickly, add more water, 1 tablespoon at a time.)

Serve pork sauce with steamed rice and desired toppings.