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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

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: : -

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.

2 servings

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