Go Back
chopstick, a bowl of rice top with ground pork and scallion
Print Recipe
5 from 2 votes

Taiwanese Minced Pork with Pickled Cucumber Over Rice (瓜仔肉)

Learn how to make this classic and popular Taiwanese home cooking dish that takes only 15 minutes to make.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: Taiwanese
Calories: 1531kcal
Author: Edwina


  • 1 lb ground pork with 20% fat
  • 1 tsp corn/potato/tapioca starch
  • 2 tbsp vegetable oil
  • 1 small shallot thinly sliced (see note if you have crispy fried shallot)
  • 1 tsp freshly grated ginger
  • ¾ cup Taiwanese soy sauce pickled cucumber chop into roughly ¼ inch pieces
  • 2 tbsp liquid from the jar of pickled cucumber
  • 1 tbsp rice cooking wine
  • 1 tbsp soy sauce
  • ½ tsp sugar
  • ½ tsp sesame oil
  • warm rice


  • Toss ground pork and corn starch together and set it aside.
  • Heat vegetable oil in a frying pan over medium low heat, add sliced shallot while the pan is still cold.
  • When the pan starts to sizzle, stir the shallot and cook until it begins to brown. This usually takes about 2 minutes.
  • Add ginger and cook for about 10 seconds until fragrant.
  • Turn the heat to medium high before adding ground pork, stir and cook until it's loose and turns white.
  • Stir in pickled cucumber, juice from the pickle jar and cook for about 15 seconds.
  • Add cooking wine, soy sauce and sugar, stir fry for another 15 seconds.
  • Finally, finish the dish with a few drops of sesame oil. Serve with warm rice.


If you have crispy fried shallot on hand, skip step two and three and add 2-3 tbsp of crispy fried shallots along with the pickled cucumber. 


Calories: 1531kcal | Carbohydrates: 15g | Protein: 80g | Fat: 125g | Saturated Fat: 58g | Cholesterol: 327mg | Sodium: 2645mg | Potassium: 1522mg | Fiber: 2g | Sugar: 6g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 5mg