Asian Cucumber And Pork Bundles Recipes

PORK AND CUCUMBER STIR-FRY

Pork and Cucumber Stir-Fry image

Provided by Justin Chapple

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound lean pork shoulder, frozen for 30 minutes (see Cook's Note)
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon kosher salt, plus more to taste
1 teaspoon ground white pepper, plus more to taste
5 Persian cucumbers
3 tablespoons canola oil
2 tablespoons minced peeled fresh ginger
3 cloves garlic, minced
3 scallions, thinly sliced
Cooked rice, for serving
Sambal oelek, for serving

Steps:

Using a sharp knife, cut the pork into thin slices. Whisk 2 tablespoons of the soy sauce, the cornstarch, salt and white pepper together in a medium bowl. Add the pork and mix well.
Cut the cucumbers crosswise in three pieces. Using the flat side of a large, heavy knife, lightly crush the cucumber pieces, then tear them into chunks; discard any loose seeds.
Heat the canola oil in a very large cast-iron skillet or wok over high heat until nearly smoking. Add the pork and spread it in an even layer. Cook, undisturbed, until well browned on the bottom, about 3 minutes. Add the ginger and garlic and stir-fry until very fragrant and the pork is nearly cooked through, about 3 minutes. Add the cucumbers and stir-fry until the cucumbers are hot, about 3 minutes longer. Stir in the scallions and the remaining 1 tablespoon of soy sauce; season with salt and white pepper to taste. Serve right away with rice and sambal oelek.

TAIWANESE GROUND PORK AND PICKLED CUCUMBERS

Taiwanese Ground Pork and Pickled Cucumbers image

This is a Taiwanese-style minced pork, usually eaten over rice with a vegetable. Can easily double or triple the recipe if needed.

Provided by CollinW

Categories World Cuisine Recipes Asian Chinese

Time 32m

Yield 2

Number Of Ingredients 15

Ingredients

1 tablespoon Chinese rice wine
1 tablespoon soy sauce paste
1 tablespoon soy sauce
1 teaspoon white sugar
3 dashes ground white pepper
½ pound ground pork
⅓ cup Taiwanese pickled cucumbers with brine, chopped
1 tablespoon vegetable oil
2 small shallots, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger
¼ teaspoon ground star anise
1 ½ cups water
¼ teaspoon sesame oil
2 green onions, chopped

Steps:

Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
Mix ground pork with brine from cucumbers together in a bowl.
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.
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.
Top pork mixture with sesame oil and green onions.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 11 g, Cholesterol 73.3 mg, Fat 23.8 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 1282 mg, Sugar 3.4 g

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