Taiwanese Ground Pork and Pickled Cucumbers recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1282 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

2 servings

Recipe Note

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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