Ground Pork with Taiwanese Pickled Cucumbers (Jiang Gua Rou)
- camissonia
- Nov 11
- 1 min read
Taiwanese pickled cucumbers are soy flavored with a touch of sweetness and delicately crunchy. At home mom often served them as a side with plain rice porridge. However, their addition to ground pork is a classic combination rendering them even more delicious. Sooooo good!
1
Note on the sauce:
*Taiwanese pickled cucumbers (Hua Gua) typically come in 14-oz jars and can be found in many Asian markets and online.
Notes
1
Heat 1 tsp of vegetable in a skillet or wok over medium high heat. Add ground pork and sauté until cooked through.
2
Add chopped pickled cucumbers and stir well to combine.
3
Add the 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.
Instructions
1 lb ground pork
1 jar Taiwanese pickled cucumber (Hua Gua) chopped
4 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
All the juice from the pickled cucumbers (5-6 tbsp)
1 tsp vegetable oil
3 tbsp fried shallots
1/4 tsp white pepper
2 cups water
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Ground Pork with Taiwanese Pickled Cucumbers (Jiang Gua Rou)
Prep Time
20 min
Cooking Time
25 min
Rest Time
0 min
Total Time
45 min
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