Taiwanese Minced Pork Rice (滷肉飯)

Taiwanese Minced Pork Rice (滷肉飯) is the most popular and well-known Taiwanese traditional food around the world. I am always confused whether this dish should be made with minced pork or the pork belly meat. I have seen both from restaurants and I will not know what to expect until when it comes. I have found some good explanation on wikipedia (in Chinese):

在台灣北部，滷肉飯為一種淋上含有煮熟碎豬肉（豬絞肉）及醬油滷汁的白飯的料理，有時醬汁裡亦會有香菇丁等的成份在內，與焢肉飯不同，而此種作法在台灣南部稱作「肉臊飯」；「滷肉飯」在台灣南部是指有著滷豬三層肉的焢肉飯。

This recipe is the easiest recipe I have ever seen to make this dish. No preparation work or cutting involved at all. Served with rice or soup noodles. You can also add Chinese mushroom dices in the minced pork mixture. This dish is freezer-friendly, so you can make a big pot, freeze them in small zip log bags and reserve it for the rest of the week. This dish is relatively salty, you will have to adjust according to your preference.

Recipes adopted from Zhou (in Chinese)

Ingredients:

Minced Pork 600g
Garlic, 2 cloves, minced
Soy sauce 1/4 cup
Oyster sauce 2 tbsp
Fried red onion 1/2 cup
sugar 1 1/2 tbsp
five spice powder 3/4 tsp
pinch of white pepper 
water 1/2 cup

Directions:

Before that, you may want to start making some rice first, because this dish will be ready in 5 minutes!
1) Stir fried the minced pork until half cooked on high heat.*
2) Drain the oil (optional)**
3) Add in garlic, soy sauce, oyster sauce, fried red onion***, sugar, five spice powder and white pepper and stir.
4) Add water and bring to boil. Simmer for 2-3 minutes.
5) Served with steamed rice and vegetables, such as cucumber or pickles.

Notes:
* I use a non-stick pan, so I do not have to add extra oil when I cook the pork.
** After step 1, the pork may give out too much oil, so I drain some oil before step 2.
*** Fried red onion can be found in Chinese supermarket.