Taiwanese Ground Pork And Pickled Cucumbers Recipes

TAIWANESE GROUND PORK AND PICKLED CUCUMBERS

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.

CRISPY TAIWANESE PORK CUTLETS

Steps:

• Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef's knife to pound meat, moving knife back and forth across the surface, to ⅛"-¼" thick. The surface will be jagged and textured.
• Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.
• Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.
• Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Heat over medium-high until thermometer registers 350°F. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.
• Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.
• Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.

TAIWANESE GROUND PORK AND PICKLED CUCUMBERS

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.