Sunday, November 13, 2011

Ground Pork with Pickled Cucumbers (Jiang Gua Rou)

A yum, yum, yummy quintessential Taiwanese dish. Great with steamed rice or rice porridge. 

1 lb. ground pork
1 jar pickled cucumbers (Hua Gua), chopped
1 tsp. vegetable oil
All the juice (5-6 tbsp.) from the pickled cucumbers
4 tbsp. soy sauce
1 tsp. sesame oil
1 tbsp. rice wine
3 tbsp. fried shallots
1/4 tsp. white pepper

1. Heat 1 tsp. of vegetable in a skillet or wok over medium high heat. Add ground pork and saute until cooked through. 

2. Add chopped pickled cucumbers and stir well to combine.

3. Add pickled cucumber juice, sesame oil, rice wine, soy sauce, fried shallots and white pepper. Add 2 cups of water, bring to a boil, reduce heat to medium low, cover and cook 15-20 minutes until sauce is reduced. 

4. Serve with steamed white rice.

Chinese pickled cucumber.

Saute 1 lb. of ground pork in 1 tsp. of vegetable oil over medium high heat.

Add chopped pickled cucumbers.

Add soy sauce, sesame oil, rice wine, and white pepper.

Add juice from the pickled cucumbers and fried shallots.

Add 3/4 - 1 cup of water. Bring to a boil, cover & cook over medium low heat for 20-30 minutes until sauce is reduced.

Sesame oil, white pepper, fried shallots, soy sauce & pickled cucumbers.