Taiwanese Ground Pork and Pickled Cucumbers Recipe

Taiwanese Ground Pork and Pickled Cucumbers Recipe

  • Seasoning:
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon soy sauce paste
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • 3 dashes ground white pepper
  • 1/2 pound ground pork
  • 1/3 cup Taiwanese pickled cucumbers with brine, chopped
  • 1 tablespoon vegetable oil
  • 2 small shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1/4 teaspoon ground star anise
  • 1 1/2 cups water
  • 1/4 teaspoon sesame oil
  • 2 green onions, chopped
  1. Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
  2. Mix ground pork with brine from cucumbers together in a bowl.
  3. Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
  4. Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
  5. Top pork mixture with sesame oil and green onions.
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