Taiwanese Ground Pork with Pickled Cucumbers

Follow our step-by-step guide on how to make Taiwanese Ground Pork with Pickled Cucumbers.

1. Step 1

   Begin by blending Chinese rice wine, soy sauce paste, soy sauce, white sugar, and ground white pepper in a bowl until well combined.

2. Step 2

   Set this flavorful mixture aside.

3. Step 3

   In a separate bowl, incorporate ground pork with the brine from pickled cucumbers, ensuring a thorough mix.

4. Step 4

   Heat vegetable oil in a large skillet over medium heat, then add sliced shallots, sautéing them until they achieve a golden brown hue, which should take about five minutes.

5. Step 5

   Introduce the pork mixture to the skillet, cooking and stirring frequently until the pork is no longer pink, roughly three to four minutes.

6. Step 6

   Create a well in the center of the skillet by pushing the pork and shallots to the sides.

7. Step 7

   In this space, add minced garlic, ginger, and ground star anise, stirring for about a minute until the aroma fills the air.

8. Step 8

   Pour in water and bring the concoction to a boil, then reduce the heat to medium-low, allowing it to simmer until the sauce reduces to about one cup, stirring occasionally to prevent sticking.

9. Step 9

   Next, fold in the chopped pickled cucumbers along with the reserved rice wine mixture, cooking for an additional four to six minutes to let the flavors harmonize beautifully.

10. Step 10

    To finish, drizzle sesame oil over the pork medley and garnish with chopped green onions before serving.

11. Step 11

    This dish not only tantalizes the taste buds but also brings a delightful aroma to your kitchen, making it a perfect centerpiece for any meal.