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 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 1/4 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
Instructions
- 1
Toss ground pork and corn starch together and set it aside.
- 2
Heat vegetable oil in a frying pan over medium low heat, add sliced shallot while the pan is still cold.
- 3
When the pan starts to sizzle, stir the shallot and cook until it begins to brown. This usually takes about 2 minutes.
- 4
Add ginger and cook for about 10 seconds until fragrant.
- 5
Turn the heat to medium high before adding ground pork, stir and cook until it's loose and turns white.
- 6
Stir in pickled cucumber, juice from the pickle jar and cook for about 15 seconds.
- 7
Add cooking wine, soy sauce and sugar, stir fry for another 15 seconds.
- 8
Finally, finish the dish with a few drops of sesame oil. Serve with warm rice.