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.
Calories: 1531kcal
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: 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