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Taiwanese Ground Pork and Pickled Cucumbers


"This is a Taiwanese-style minced pork, usually eaten over rice with a vegetable. Can easily double or triple the recipe if needed."
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32 m servings 356 cals
Original recipe yields 2 servings

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  1. Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
  2. Mix ground pork with brine from cucumbers together in a bowl.
  3. Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
  4. Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
  5. Top pork mixture with sesame oil and green onions.


  • Cook's Note:
  • Substitute 1/8 teaspoon Chinese Five-Spice powder for the ground star anise if desired.

Nutrition Facts

Per Serving: 356 calories; 23.8 g fat; 11 g carbohydrates; 22.3 g protein; 73 mg cholesterol; 1282 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was wonderful. I loved the vingerary tang to this. I did sub 5 spice powder for the star anise Had this over brown rice and tossed in a few carrots. If you cannot find the picked cucumbers...