Taiwanese Ground Pork and Pickled Cucumbers
Description
Ground pork is stir-fried with shallots, soy sauce, and pickled cucumbers in this Taiwanese-inspired dish usually served with rice.
Ingredients
•
1 tablespoon Chinese rice wine
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1 tablespoon soy sauce paste
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1 tablespoon soy sauce
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1 teaspoon white sugar
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3 dashes ground white pepper
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1/2 pound ground pork
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1/3 cup Taiwanese pickled cucumbers with brine, chopped
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1 tablespoon vegetable oil
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2 small shallots, thinly sliced
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2 cloves garlic, minced
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1 teaspoon minced fresh ginger
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1/4 teaspoon ground star anise
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1 1/2 cups water
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1/4 teaspoon sesame oil
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2 green onions, chopped
Directions
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.