Hakka-Style Minced Pork with Pickled Cucumber over Rice (客家醬瓜滷肉飯)

This is our third entry in cooking Hakka cuisine. Out of the three we’ve made thus far, this is by far the most satisfying. Allowing the pork to simmer in its own juices with the pickled cucumbers, rice wine, and cooking wine for 45 minutes really elevates the flavors of the whole meal.

Print Recipe
Hakka-Style Minced Pork with Pickled Cucumber over Rice (客家醬瓜滷肉飯)
Course Main Dish
Cuisine Hakka
Prep Time 5 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Sauce
Course Main Dish
Cuisine Hakka
Prep Time 5 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Sauce
Instructions
  1. Place rice in rice cooker. Add oil to wok, and set to medium-high heat.
  2. Cook pork with pickled cucumber, before meat is completely cooked add garlic and cook for additional minute.
  3. Add the sauce (soy sauce, rice wine, and water) with shallots and cover wok and let simmer for 30 minutes.
  4. Add cooking wine, and let simmer for another 10 minutes.
  5. Plate rice in a bowl, add cooked meat, and top with sliced green onion.
Recipe Notes

The addition of water is usually not traditionally added, but we've found that adding it helps keep the meat from drying out.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*