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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 Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Main Course
Cuisine:
Taiwanese
Calories:
1531
kcal
Author:
Edwina
Ingredients
1
lb
ground pork with 20% fat
1
tsp
corn/potato/tapioca starch
2
tablespoon
vegetable oil
1
small
shallot
thinly sliced (see note if you have crispy fried shallot)
1
teaspoon
freshly grated ginger
¾
cup
Taiwanese soy sauce pickled cucumber
chop into roughly ¼ inch pieces
2
tablespoon
liquid from the jar of pickled cucumber
1
tbsp
rice cooking wine
1
tablespoon
soy sauce
½
teaspoon
sugar
½
tsp
sesame oil
warm rice
Instructions
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.
Notes
If you have crispy fried shallot on hand, skip step two and three and add 2-3 tablespoon of crispy fried shallots along with the pickled cucumber.
Nutrition
Calories:
1531
kcal
|
Carbohydrates:
15
g
|
Protein:
80
g
|
Fat:
125
g
|
Saturated Fat:
58
g
|
Cholesterol:
327
mg
|
Sodium:
2645
mg
|
Potassium:
1522
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
196
IU
|
Vitamin C:
6
mg
|
Calcium:
109
mg
|
Iron:
5
mg