Taiwanese Ground Pork and Pickled Cucumbers

Taiwanese Ground Pork and Pickled Cucumbers This is a Taiwanese-style minced pork, usually eaten over rice with a vegetable. Can easily double or triple the recipe if needed.


Original recipe yields 2 servings
The ingredient list now reflects the servings specified


Time Details

    PREP : 15 mins

    COOK : 17 mins

    TOTAL : 32 mins

    SERVING : 2

    YIELD : 2 servings

  • Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.

  • Mix ground pork with brine from cucumbers together in a bowl.

  • 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.

  • 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.

  • Top pork mixture with sesame oil and green onions.

Per Serving: 356 calories; protein 22.3g; carbohydrates 11g; fat 23.8g; cholesterol 73.3mg; sodium 1282mg. Substitute 1/8 teaspoon Chinese Five-Spice powder for the ground star anise if desired.