Ground Pork with Soy Sauce, Cilantro & Red Chilies
- camissonia
- Nov 11
- 1 min read
I adapted this dish from Tsung-Yun Wan's cookbook Home-Style Taiwanese Cooking. This wasn't in the repertoire of my mom's home cooking - however, the ingredients are very Taiwanese and its simplicity and flavors make it a definite keeper. In my version I substituted the ground beef called for in the original recipe with ground pork and extra cilantro (including the leaves) and extra seasonings to kick it up a bit.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Add the marinade ingredients to the ground pork and mix well to combine. Cover with plastic wrap and place in the refrigerator for at least 30 minutes.
2
Prep & cut the vegetables.
3
Heat 1 tsp of oil in a sauté pan over medium high heat. Add the marinated ground pork and stir fry until just done. Remove and set aside.
4
Heat 1 tbsp of oil in the same pan and add the garlic and chilies. Sauté briefly until fragrant. Add the cilantro and stir fry for 5-10 seconds then add the cooked ground pork back to the pan.
5
Toss to combine and adjust seasonings (salt, sugar, pepper) as necessary. Stir in the sliced scallions and remove to a serving plate. Great with steamed white rice.
Instructions
1 lb ground pork
2 tbsp soy sauce
1 tsp Shaohsing wine
1 tsp sesame oil
1 tsp sugar
1/8 tsp black pepper
Marinade
3 cloves garlic minced
1 bunch cilantro chopped-stems included (1 1/2 cups)
2 scallions thinly sliced
1 Fresno chili seeded & thinly sliced
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Ground Pork with Soy Sauce, Cilantro & Red Chilies
Prep Time
20 min
Cooking Time
20 min
Rest Time
0 min
Total Time
40 min
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